Steak and Roasted Potato Salad Recipe

Name: Steak and Roasted Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs small new yukon gold potatoes, halved or quartered; 2 tablespoons extra virgin olive oil; 12-2 lb rib eye steak, cut 1-inch thick; 2 heads romaine lettuce; 5 green onions, thinly sliced; ½ cup chopped Italian parsley (flat-leaf); ¼ cup extra virgin olive oil; 3 tablespoons chopped chives; 3 tablespoons drained capers; 2 teaspoons chopped oregano; 1 teaspoon chopped thyme; 2 minced garlic cloves; salt and pepper

Servings: persons

2 lbs small new yukon gold potatoes, halved or quartered
2 tablespoons extra virgin olive oil
12-2 lb rib eye steak, cut 1-inch thick
2 heads romaine lettuce
5 green onions, thinly sliced
½ cup chopped Italian parsley (flat-leaf)
¼ cup extra virgin olive oil
3 tablespoons chopped chives
3 tablespoons drained capers
2 teaspoons chopped oregano
1 teaspoon chopped thyme
2 minced garlic cloves
salt and pepper

1
Preheat oven to 375 degrees.
2
Place potatoes in a 15x10x1-inch baking pan.
3
Drizzle with 1 tablespoon of the olive oil; sprinkle with salt and pepper.
4
Toss to combine.
5
Roast, uncovered, 50-60 minutes or until tender.
6
Cool slightly.
7
Meanwhile, brush remaining 1 tablespoon of olive oil on steaks.
8
Season with salt and pepper.
9
If using a charcoal grill, grill on rack, uncovered, directly over medium coals for 10-12 minutes for medium-rare.
10
If using gas grill, preheat it to medium heat and place steaks on rack over heat.
11
Cover and grill 10-12 minutes for medium rare.
12
Slice romaine into six 2-inch-thick slices, reserving tops for another use.
13
Prepare Salsa Verde by mixing together all ingredients and then seasoning with the salt and pepper.
14
Place a slice of romaine on each serving plate; drizzle with 1/2 of the Salsa Verde.
15
Toss warm potatoes with remaining sauce and green onions.
16
Spoon onto romaine.
17
Thinly slice steak and place on top of potatoes.
18
Serve right away.

1390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs small new yukon gold potatoes, halved or quartered, 2 tablespoons extra virgin olive oil, 12-2 lb rib eye steak, cut 1-inch thick, 2 heads romaine lettuce, and more.

Yes, Steak and Roasted Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Steak and Roasted Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions