Steak with Ranch Potato Salad Recipe

Name: Steak with Ranch Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red potatoes, cut into 1-inch cubes; Kosher salt; 2 stalks celery, chopped; 1/4 cup light mayonnaise; 2 tablespoons dijon mustard; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1/3 cup buttermilk; 2 teaspoons Worcestershire sauce; 1 teaspoon paprika; 3 tablespoons chopped fresh chives; 1 1/2 pounds flank steak, trimmed of excess fat; 1 bunch watercress, tough stems removed

Servings: persons

1 pound red potatoes, cut into 1-inch cubes
Kosher salt
2 stalks celery, chopped
1/4 cup light mayonnaise
2 tablespoons dijon mustard
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/3 cup buttermilk
2 teaspoons Worcestershire sauce
1 teaspoon paprika
3 tablespoons chopped fresh chives
1 1/2 pounds flank steak, trimmed of excess fat
1 bunch watercress, tough stems removed

1
Put the potatoes in a medium saucepan and cover with cold water; season with salt.
2
Bring to a boil and cook until fork-tender, about 15 minutes.
3
Drain and rinse under cold water to cool, then transfer to a large bowl and add the celery.
4
Meanwhile, whisk the mayonnaise, mustard, olive oil, buttermilk, Worcestershire sauce, paprika and chives in a large bowl.
5
Brush 3 tablespoons of the dressing all over the steak.
6
Toss 1/2 cup of the dressing with the potatoes and celery; set aside the remaining dressing.
7
Sprinkle 1/2 teaspoon salt evenly in a large cast-iron skillet and heat over high heat until very hot, 5 minutes.
8
Drizzle a small amount of olive oil (about 1/4 teaspoon) into the skillet.
9
Add the steak; sear until well browned, 4 to 5 minutes.
10
Reduce the heat to medium high; flip the steak and sear until well browned on the other side, 4 to 5 more minutes for medium rare.
11
Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain.
12
Toss the watercress with the remaining dressing.
13
Serve with the steak and potatoes.
14
Photograph by Charles Masters

837

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 1 pound red potatoes, cut into 1-inch cubes, Kosher salt, 2 stalks celery, chopped, 1/4 cup light mayonnaise, and more.

Yes, Steak with Ranch 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 with Ranch Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions