Steak And Potato Salad
A hearty steak and potato salad featuring tender steak strips, creamy dressing, and fresh parsley, perfect for a satisfying main dish or casual gathering.
Ingredients
Instructions
- Place the steak in a shallow bowl and pour the marinade over it. Let sit while preparing the potatoes.
- Turn the steak several times to coat it well.
- Cook the red potatoes in lightly salted water until fork tender.
- Drain the potatoes and set aside.
- Remove the steak from the marinade and blot with paper towel to remove excess marinade. Cut into thin strips.
- Heat 1 tablespoon of oil in a skillet. Saute the onions until tender but not browned.
- Remove the onions from the pan.
- Add the remaining tablespoon of oil to the pan.
- Add the steak strips and cook until no longer pink.
- Add the cooked onions back to the pan along with the cooked potatoes.
- Sprinkle with seasoning and mix lightly. Keep warm.
- In a small bowl, combine the sour cream and mayonnaise. Stir to mix.
- Add the dressing to the steak and potato mixture and gently stir.
- Sprinkle with parsley and serve warm.
Tips & Substitutions
For added flavor, consider marinating the steak overnight if time allows. If you don't have sirloin, flank steak or ribeye can be great substitutes. Red potatoes can be replaced with Yukon gold or even sweet potatoes for a twist. When sautéing the onions, add a pinch of salt to enhance their sweetness, similar to the technique used in Fantastic Pot Roast And Dumplings.
Serving Suggestions
Serve this steak and potato salad warm as a hearty lunch or dinner. It pairs beautifully with a simple green salad or crusty bread on the side. For a complete meal, consider serving it alongside grilled vegetables or a light soup. This dish also makes a great filling for a wrap if you're looking for a creative twist.
Storage & Reheating
Store any leftover steak and potato salad in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a skillet over low heat or microwave in short intervals, stirring occasionally to ensure even heating. Avoid overheating to keep the steak tender.
Nutrition & Diet Analysis (per serving)
Each serving of Steak And Potato Salad contains roughly 21 calories, with 1g protein, 1g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of steak for this recipe?
Yes, you can substitute sirloin with flank steak, ribeye, or even tenderloin. Each option will bring a slightly different flavor and texture to the dish, so choose based on your preference. Just ensure that the steak is cooked to your desired level of doneness.
How can I make this dish lighter?
To lighten the steak and potato salad, reduce the amount of mayonnaise and sour cream in the dressing, or use Greek yogurt as a healthier alternative. You can also add more vegetables, such as bell peppers or leafy greens, to increase the nutritional value without adding many calories.
What can I do with leftovers?
Leftover steak and potato salad can be transformed into a delicious wrap or served cold as a salad. You can also mix it with eggs for a hearty breakfast scramble. Just remember to store it properly, and it will last in the fridge for a couple of days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).