Easy Steak Salad with Roasted Potatoes

steak salad dressed on a serving platter with extra ingredients in the background

Easy Steak Salad with Roasted Potatoes

Perfectly grilled steak atop a fresh mixture of salad greens, cherry tomatoes, sliced red onion, avocado, blue cheese, and crispy roasted potatoes. All tossed in a creamy balsamic dressing for a quick and satisfying salad.

4.67 from 3 votes

Print Pin

Course: Appetizer, Main Course, Salad

Cuisine: American

Keyword: chicken salad, entree salad, steak salad

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: servings

Calories: 644kcal

Author: Ashley Pelaez Walker

Ingredients

8 oz Ribeye Steak
pinch Kosher Salt
pinch Black Pepper
1 Russet Potato cut into 1" cubes
1 teaspoon Olive Oil
3 oz Mixed Greens
2 oz Arugula
1 cup, sliced Cherry Tomatoes
¼ small Red Onion thinly sliced
¼ cup Creamy Balsamic Dressing recipe linked below
1 Avocado sliced and seasoned with a pinch of salt
2 tablespoons thinly sliced Chives
2 oz Blue Cheese or Gorgonzola, crumbled

Instructions

To prep the steak, allow it to come to room temperature for at least 30 minutes. Salt and pepper the steak before letting it sit to allow the flavor to penetrate the meat.
While the steak is coming to room temperature, toss potatoes in a medium bowl and drizzle with olive oil. Season the potatoes with salt and pepper and roast in a 425° oven for 25-30 minutes, until browned on the outside and tender on the inside. The potatoes can also be cooked in the air fryer if you have one. The air fryer will take 15-20 minutes at 385°.
While the potatoes cook, prep and set aside salad greens, tomatoes, and red onion.
Once the steak has rested for 30 minutes, heat a grill pan or barbeque to medium-high heat. Once hot, lightly oil the grill and cook the steak, searing well on both sides, for 10-15 minutes. For a more well-done steak, cook longer, but for a medium or medium-rare steak, cook for less time. Cook your steak to an internal temperature of 135°-145° for medium-rare to medium. Well done will be closer to 165° but I don't recommend cooking steak above 155° so it stays juicy and doesn't dry out.
After the steak is cooked to your liking, let it rest for at least 10 minutes before slicing. By this time the potatoes should be finished roasting.
While the steak rests, combine salad greens, tomatoes, onion, roasted potatoes, and enough dressing to moisten the salad. Toss to coat and transfer to a serving plate.
Top dressed salad with sliced steak, avocado, chives, and blue cheese. Drizzle on more dressing if needed and serve immediately.

Notes

Creamy Balsamic Dressing recipe can be found here

Nutrition