Steak Salad with Crispy Smashed Potatoes
Servings: 4
Ingredients
For the Crispy Smashed Potatoes:
- 1 lb. Baby Yellow Potatoes
- 3-4 tbsp. Olive Oil
For the Steak Salad:
- 1 lb. Top Sirloin or Ribeye Steak
- 2 tbsp. Olive Oil
- 2 tbsp. Butter
- 1-2 sprigs Fresh Rosemary
- Salt & Black Pepper
- Crispy Green Leaf, or arugula
- Cherry Tomatoes halved
- Red Onion thinly sliced
- Avocado sliced or chopped
- Fresh Cilantro chopped
- Classic Ranch
Instructions
For the Crispy Smashed Potatoes:
- Preheat oven to 425F. Line a large, rimmed baking pan with parchment paper.
- Bring a large pot of salted water to a boil. Add the potatoes to cook 10 minutes, until fork tender. Drain the potatoes and transfer to the prepared baking pan.
- Slice the larger potatoes in half, then smash each potato directly on the baking pan with a glass cup or jar. The tinner they are smashed, the quicker they’ll bake. If needed, use a fork to help remove the potatoes from the bottom of the glass.
- Drizzle generously with olive oil and season with salt. Roast for 12 minutes, then flip to roast an additional 10-20 minutes, until deeply golden and crispy.
For the Steak Salad:
- (Optional) If time allows, let the steak rest at room temperature for 20 minutes.
- Season both sides of the steak generously with salt and black pepper.
- Heat up a skillet over medium high heat until very hot, about 4-5 minutes.
- Add olive oil to the skillet and sear the steak for 2-3 minutes untouched.
- Flip the steak and sear an additional 2-3 minutes.
- In the last 1-2 minutes of cooking, add the butter and rosemary. Use a spoon to baste the steak in the herby melted butter for 1 minute.
- Remove the steak from heat to rest 5 minutes before slicing into bite-sized strips.
- Prep the salad base, by adding a generous serving of the baby crispy green leaf lettuce to each serving bowl. Add the halved tomatoes, thinly sliced red onion, and avocado.
- Top with the sliced steak, crispy smashed potatoes, garnish with fresh cilantro, and then drizzle with classic ranch to enjoy!
