Imagine a mouthwatering dish that combines the juicy tenderness of perfectly cooked steak, the crispy crunch of roasted potatoes, and the fresh burst of ripe cherry tomatoes - all in one incredible salad! This Steak Potato Tomato Salad isn't just a meal; it's a culinary experience that will transform your dinner routine from ordinary to extraordinary. Whether you're looking to impress your family or create a restaurant-quality meal at home, this recipe promises bold flavors, stunning presentation, and a satisfying meal that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb steak
- 2 large potatoes, cubed
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Preheat the oven to 425°F (218°C). Wash and cube the potatoes into 1-inch pieces, ensuring they are roughly uniform in size for even roasting.
- Toss potato cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, turning once halfway through, until golden and crispy.
- Season the steak generously with salt and pepper on both sides. Heat a cast-iron skillet or grill pan over high heat with 1 tablespoon of olive oil.
- Cook the steak for 3-4 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness. Use a meat thermometer for accuracy.
- Let the steak rest on a cutting board for 5-7 minutes to allow juices to redistribute, which ensures a more tender result.
- While the steak rests, halve the cherry tomatoes and place them in a large salad bowl.
- Whisk together remaining olive oil and balsamic vinegar to create a simple dressing. Season with salt and pepper.
- Slice the rested steak against the grain into thin strips.
- Add roasted potatoes to the bowl with tomatoes, then arrange sliced steak on top.
- Drizzle the balsamic dressing over the salad, gently toss to combine, and serve immediately while ingredients are still warm.
Tips
- Temperature is Key: Always let your steak rest at room temperature before cooking to ensure even heat distribution and more tender meat.
- Potato Perfection: Cut potatoes into uniform 1-inch cubes to guarantee even roasting and maximum crispiness.
- Meat Doneness Hack: Use a meat thermometer for precise cooking - 130-135°F for medium-rare, 140-145°F for medium.
- Slicing Technique: Always slice steak against the grain to maximize tenderness and create more appealing presentation.
- Dressing Pro Tip: Whisk your balsamic dressing just before serving to maintain its vibrant flavor and prevent early ingredient wilting.
- Serving Suggestion: Serve this salad immediately while ingredients are still warm for the most delicious taste and texture experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 20g
Protein: 30g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 90mg
