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Turn a classic steak and potato dinner into a hearty and healthy salad! The potatoes can roast in the oven while the steaks cook on the stove for a delicious dinner that comes together in just 20 minutes. Plus, this salad can be customized with your favorite veggies – like grilled asparagus in the spring or roasted sweet potatoes in the fall.

Steak & Roasted Potato Salad

Steak & Roasted Potato Salad

Amber Gray
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Entree & Main Dishes
Servings 4

Ingredients
  

  • 1/2 pound The Little Potato Company Little Charmers yellow potatoes halved
  • 2 tablespoons canola oil divided
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon pepper divided
  • 1/4 teaspoon garlic powder
  • 4 4 oz. sirloin steaks, fat trimmed
  • 1 package organicgirl salad greens
  • 1 Avocados From Mexico avocado sliced
  • 1 cup halved Red Sun Farms cherry tomatoes
  • 1 cup small mozzarella balls
  • 1/4 cup corn
  • 4 tablespoons vinaigrette dressing

Instructions
 

  • Preheat oven to 400°F.
  • Toss potatoes in 1 Tbsp. oil, garlic powder, salt and pepper. Lay single layer on baking sheet and bake 15 minutes, or until tender.
  • Heat 1 Tbsp. oil in large skillet of medium-high heat. Season steaks with salt and pepper and place in heated skillet. Cook 4-5 minutes per side, or until desired temperature is reached. Remove from heat and let rest 5 minutes before slicing.
  • Top salad with steak, potatoes, avocado, tomatoes, mozzarella, corn and dressing. Toss to mix.
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