Steak Salad
Steak Salad, made with marinated flat iron steak, roasted potatoes and corn, baby greens, and homemade ranch dressing is a delicious complete dinner recipe!
Servings: 6 servings
Ingredients
Steak and marinade:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon kosher salt
- 5 cloves garlic minced
- 1 pound flat iron steak or flank steak
Oven roasted potatoes:
- 1 pound red potatoes cut into small wedges
- 2 tablespoons olive oil
- 1 teaspoon dill fresh, freeze dried, or dried
- 1 teaspoon parsley fresh, freeze dried, or dried
- 1 teaspoon chives fresh, freeze dried, or dried
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Steak Salad:
- 8 ounces baby greens
- 2 ears corn
- 8 ounces cherry tomatoes quartered or halved
- 1/2 cup green onions thinly sliced
- 1/2 cup ranch dressing
Instructions
- To marinate the steak, combine all marinade ingredients (1/2 cup olive oil, 1/4 cup apple cider vinegar, 1 tablespoon kosher salt, and 5 cloves garlic) in large resealable plastic bag. Add 1 pound flat iron steak, squeeze out all the air, seal, and refrigerate. Marinate for at least 2 hours up to over night.
- To make oven roasted potatoes, combine 1 pound red potatoes (cut into small wedges), 2 tablespoons olive oil, 1 teaspoon dill, 1 teaspoon parsley, 1 teaspoon chives, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground pepper in bowl and toss to coat. Spread a single layer onto parchment lined baking sheet and bake in 400°F oven for about 1 hour, stirring occasionally to brown all edges.
- Roast 2 ears corn on griddle or grill over high heat, turning occasionally to prevent burning and equally char. Once done, cut kernels away from cob.
- To grill steak, sear over high heat using a grill or griddle until you reach an internal temperature of about 130°F (for medium), turning only once after dark grill marks are achieved. Allow meat to rest on cutting board at least 10-15 minutes. Prior to serving, thinly slice against grain.
- To serve, either toss all salad ingredients (8 ounces baby greens, 8 ounces cherry tomatoes, 1/2 cup green onions, and 1/2 cup ranch dressing) together with dressing or arrange on platter. Goes great with garlic bread!
Nutrition
Calories: 504kcal | Carbohydrates: 17g | Protein: 17g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 1661mg | Potassium: 777mg | Fiber: 1g | Sugar: 2g | Vitamin A: 695IU | Vitamin C: 26.9mg | Calcium: 38mg | Iron: 3.2mg