Steak Salad with Tomato Vinaigrette Recipe

Name: Steak Salad with Tomato Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8- to 10-ounce) top sirloin steaks; 1 tablespoon olive oil; Salt; Freshly ground black pepper; 1 pound tiny red new potatoes, washed but not peeled; 1 tablespoon olive oil; Salt; Freshly ground black pepper; 1 medium bell pepper, medium dice; 1 tablespoon finely chopped fresh Italian parsley; 1/2 cup celery leaves; 1/4 cup thinly sliced scallions; 1/3 cup Sherry-Tomato Vinaigrette

Servings: persons

2 (8- to 10-ounce) top sirloin steaks
1 tablespoon olive oil
Salt
Freshly ground black pepper
1 pound tiny red new potatoes, washed but not peeled
1 tablespoon olive oil
Salt
Freshly ground black pepper
1 medium bell pepper, medium dice
1 tablespoon finely chopped fresh Italian parsley
1/2 cup celery leaves
1/4 cup thinly sliced scallions
1/3 cup Sherry-Tomato Vinaigrette

1
Heat the grill to medium high (about 375 degrees F to 425 degrees F).
2
Meanwhile, rub the steaks on all sides with the oil, generously season with salt and pepper, and let come to room temperature while the grill is heating.
3
Grill the steaks uncovered for 5 minutes per side for medium.
4
Remove from the grill and let rest for 10 minutes.
5
Cut into large dice and set aside.
6
Heat the oven to 350 degrees F. In a medium mixing bowl, toss the potatoes with the olive oil and season with salt and pepper.
7
Place on a baking sheet and bake until the potatoes are knife tender, about 18 to 20 minutes.
8
Remove from the oven and let cool to room temperature.
9
Place the reserved steak, bell pepper, parsley, celery leaves, and scallions in a large, nonreactive mixing bowl.
10
Halve the baked potatoes and add to the bowl.
11
Toss with the vinaigrette and season with salt and pepper as needed.

305

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 (8- to 10-ounce) top sirloin steaks, 1 tablespoon olive oil, Salt, Freshly ground black pepper, and more.

Yes, Steak Salad with Tomato Vinaigrette Recipe 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!