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Grilled Steak and Potato Salad

Meat and potatoes are a spectacular combination on the same plate; now jam them together in a bowl, for a super-delicious salad, and dinner is served.

MAKES 4 Servings - PREP TIME 20 min - COOK TIME 15 min - TOTAL TIME 35 min


List of Ingredients

  • 2 lbs (1kg) yellow-flesh potatoes, peeled and quartered

  • 1⁄2 cup (125 mL) thinly sliced red onion

  • 1⁄2 orange bell pepper, thinly sliced

  • 2 (each about 8 oz/250 g) beef strip loin steaks

  • 3 tbsp (45 mL) canola oil, divided

  • 1 large garlic clove, minced

  • 1 tsp (5 mL) dried thyme

  • 1⁄2 tsp (2 mL) salt, divided

  • 1⁄2 tsp (2 mL) black pepper, divided

  • 3 tbsp (45 mL) apple cider vinegar

  • 1 tbsp (15 mL) prepared horseradish

  • ¼ cup (60 mL) chopped fresh basil or parsley

  • 3 cups (750 mL) lightly packed baby arugula or spinach

Place potatoes in a pot, cover with cold salted water, and bring to a boil. Boil for 8 to 10 minutes or until tender but firm. Drain well and place in a large bowl. Add onion and orange pepper.

Meanwhile, preheat barbecue grill to medium-high. Place steaks in a shallow dish and drizzle with 1 tbsp (15 mL) oil. Sprinkle with garlic, thyme, and half of each of the salt and pepper. Turn to coat both sides.

Grill steak, turning once, for about 5 minutes for medium-rare or to desired doneness. Transfer to a cutting board and let stand for 2 minutes, then thinly slice. Add to potato mixture.

In a small bowl, whisk together vinegar, horseradish, and remaining oil, salt, and pepper. Drizzle over potato mixture. Add basil and toss gently to combine. Spread arugula on a serving platter and spoon salad over top.

Tip: This salad can be served warm or at room temperature. The bed of arugula absorbs the flavor of the salad as it sits.

Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018

For original recipe, click here.


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