Grilled Steak and Potatoes Salad
Nutrition Information
  • Serves: 4 salads
  • Calories: 420
  • Fat: 13 g
  • Carbohydrates: 41 g
  • Sodium: 400 mg
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 75 mg
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
Steaks:
  • 4 garlic cloves, crushed
  • ½ tablespoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper flakes
  • 1 pound boneless top sirloin steaks
Salad:
  • 4 small (2-3 inches) Yukon gold potatoes
  • 1 tablespoon canola oil, divided
  • 1 large yellow onion, sliced into ¼-inch thick rings
  • 1 cup cherry tomatoes
  • 4 cups arugula
  • 4 cups Romaine lettuce, chopped
Dressing:
  • 2 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 1 tablespoon Dijon mustard
  • ½ tablespoon dried thyme
  • ¼ teaspoon black pepper
  • Pinch of salt
Instructions
  1. Heat grill to 400 degrees F. To prepare the steaks, combine garlic, dried thyme, black pepper, salt, and red pepper flakes in a small bowl. Spread garlic mixture over steaks and set aside to rest for about 10-15 minutes.
  2. Meanwhile, slice potatoes in half, and then chop into ¼-inch thick wedges. In a bowl, toss together potato wedges in ½ tablespoon canola oil and sprinkle with salt and pepper, to taste. Arrange potatoes in a lightly greased grill basket. Add sliced onion, cherry tomatoes, and remaining ½ tablespoon olive oil to bowl and toss. Set aside.
  3. Place grill basket onto heated grill. Cook for 5 minutes, tossing frequently to prevent burning. After 5 minutes, place steaks on the grill and cook for about 5 minutes per side, or until cooked to desired wellness. Continue to toss potatoes while steaks cook.
  4. When steaks and potatoes are within 5 minutes of being done grilling, add tomatoes to grill basket and place onion rings directly onto the grill. Flip onions and toss vegetables as needed to prevent burning.
  5. All at once, remove vegetables and steaks from the grill. Allow steaks to rest for 3-5 minutes before slicing into thin strips. Arrange 4 dinner plates with arugula, romaine lettuce, grilled vegetables, and steak.
  6. Combine all dressing ingredients in a blender and puree until smooth. Pour a light drizzle over each salad and enjoy immediately!
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