Steak and Potato Arugula Salad
A fresh, yet hearty entree with steak, warm potatoes, and a delicious champagne vinaigrette, this healthy salad is a meal in a bowl easy enough for every day, elegant enough for a dinner party!
Ingredients
- For the dressing:
- 3 tablespoons champagne vinegar*
- 1 tablespoon whole grain Dijon mustard
- ½ cup extra virgin olive oil
- 2 medium cloves garlic finely minced
- 1 ½ teaspoon sugar
- 1 teasoon kosher salt
- ½ teaspoon freshly ground black pepper
- For the salad:
- 1 pound small new potatoes
- 1 ½ pound flat iron steak removed from refrigerator 30-40 minutes before grilling
- 6 cups baby arugula baby spinach, field green greens, baby kale or mesclun will also work
- 1 cup cherry or grape tomatoes halved (I like to use red and yellow)
- 4 medium green spring onions, thinly sliced on an angle
- ¼ c. torn fresh dill
- 3 ounces Feta cheese cubed
Instructions
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To make the vinaigrette, place all ingredients in a jar with a tight-fitting lid. Shake, shake, shake. Set aside. Shake again vigorously before using.
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Place potatoes in a medium saucepan and cover with cold salted (1 teaspoon salt) water by 2 inches. Cover and bring to a boil, reduce heat and simmer until tender, 8 to 12 minutes. Drain and cut in half. Toss with 3 tablespoons vinaigrette in a bowl. Let sit, stirring occasionally, while the steak is cooking. Most of the dressing will be absorbed.
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Meanwhile, grill the steak.
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To cook on a gas or charcoal grill, prepare grill (high heat). Season steaks with 1 teaspoon salt and ½ teaspoon freshly ground black pepper. Place steaks on the grill rack and cook to desired doneness, about 5 minutes per side 135˚F for medium-rare, 140˚F for medium. Remove steaks from grill; tent loosely with foil and let stand 10 minutes. Thinly slice steaks across the grain.
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For pan grilling, heat 2 teaspoons sunflower oil (or other neutral flavored oil) in a heavy bottomed skillet over medium-high heat. Season steak with 1 teaspoon salt and ½ teaspoon pepper. Cook, partially covered, until the internal temperature registers 135°F for medium-rare, 140˚F for medium, about 5 to 7 minutes per side, or to the desired degree of doneness. Remove steaks from pan; tent loosely with foil and let stand 10 minutes. Thinly slice steaks across the grain.
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To serve, arrange arugula (or other greens) on a large serving platter or on individual serving plates. Top with warm steak, potatoes (warm slightly in the microwave, if desired) and cherry tomatoes. Scatter with Feta cheese and scallions. Drizzle with 2-3 tablespoons of dressing, then sprinkle salad with fresh dill, a bit of sea salt and more freshly ground black pepper. Serve extra dressing at the table.
Recipe Notes
*Champagne vinegar is available at some larger grocers, as well as at specialty shops like Trader Joes, Whole Foods and The Fresh Market. It's also available online.
** To prep ahead, cook potatoes early in the day. Drain and refrigerate whole. Two hours before serving, remove from refrigerator to bring to room temperature. An hour before serving, cut potatoes in half and toss with 3 tablespoons of the dressing. Let sit, stirring occasionally. Warm potatoes in the microwave for 30-60 seconds before serving.
Steak can be grilled up to a day ahead. Allow steak to sit for 10 minutes, then thinly slice across the grain. Transfer to a storage container and refrigerate. Just before serving, heat steak on power level 5 for 2-3 minutes, just until warmed through.
Tomatoes and green onions can be prepped an hour or two in advance and set aside in covered bowls.
Dressing can be prepared 2-3 days in advance.