Name: "Steak & Potatoes" Romaine Salad with Creamy Dijon Dressing
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 3 cloves garlic; 0.68 kg new potatoes; ½ medium red onion; 3 heads romaine lettuce; 1.02 kg striploin (New York strip) steak; black pepper; brown sugar; Dijon mustard; extra virgin olive oil; Italian seasoning; mayonnaise; red wine vinegar; salt

"Steak & Potatoes" Romaine Salad with Creamy Dijon Dressing"Steak & Potatoes" Romaine Salad with Creamy Dijon Dressing — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ English cucumbers

3 cloves garlic

0.68 kg new potatoes

½ medium red onion

3 heads romaine lettuce

1.02 kg striploin (New York strip) steak

black pepper

brown sugar

Dijon mustard

extra virgin olive oil

Italian seasoning

mayonnaise

red wine vinegar

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Halve new potatoes lengthwise, then cut each half into ¼-inch thick wedges. Place in a large bowl, add oil and spices, then stir to coat. Transfer to a large baking sheet pan and spread out in an even layer. (Reserve bowl for later use.)

Place baking sheet in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until potatoes are golden and fork-tender, 20-25 minutes. Remove from oven.

Meanwhile, peel, halve, and mince onion; peel and mince garlic. Place both in the reserved bowl along with oil, mayo, Dijon, vinegar, sugar, salt, and pepper. Whisk to combine the dressing and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, 5 minutes.

Meanwhile, trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl with the dressing.

When the potatoes are almost done, chop or tear lettuce into bite-sized pieces. Add to the bowl and toss to combine the salad.

Thinly slice steak against the grain.

To serve, divide salad and roasted potatoes between plates or bowls. Top salad with steak and enjoy!

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