This salad is a great way to use up leftover steak, and a great reason to grill a couple extra. Get the Sherry-Tomato Vinaigrette recipe here. For more meaty mains with different flavors, try our Mexican Grilled Steak Salad, or our Steak and Bacon Salad.
- Yields: 2 to 3 servings
- Difficulty: Easy
- Total: 1 hr 35 mins
Ingredients (14)
For the steaks:
- 2 (8- to 10-ounce) top sirloin steaks
- 1 tablespoon olive oil
- salt
- freshly ground black pepper
For the salad:
- 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 dressing
Instructions
For the steaks:
- Heat the grill to medium high (about 375°F to 425°F). 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.
- Grill the steaks uncovered for 5 minutes per side for medium. Remove from the grill and let rest for 10 minutes. Cut into large dice and set aside.
For the salad:
- Heat the oven to 350°F. In a medium mixing bowl, toss the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake until the potatoes are knife tender, about 18 to 20 minutes. Remove from the oven and let cool to room temperature.
- Place the reserved steak, bell pepper, parsley, celery leaves, and scallions in a large, nonreactive mixing bowl. Halve the baked potatoes and add to the bowl. Toss with the vinaigrette and season with salt and pepper as needed.
Beverage pairing: Castello di Farnetella, Chianti Colli Senesi, Italy. A fun dish to pair, since the acidity of the tomatoes and vinegar makes a big, rich red—a classic pairing for steak—impossible. Instead, the verve and bright herbal and tart cherry flavors of this traditionally made Sangiovese are perfect.
