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
Oven roasted potatoes:
- 1 pound red potatoes cut into small wedges
- 2 Tbsp olive oil
- 1 tsp dill fresh, freeze dried, or dried
- 1 tsp parsley fresh, freeze dried, or dried
- 1 tsp chives fresh, freeze dried, or dried
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 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
To marinate the steak, combine all marinade ingredients in large resealable plastic bag. Add 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 potato wedges, olive oil, dill, parsley, chives, salt and 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 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 together with dressing or arrange on platter. Goes great with garlic bread!
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