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Steak and Roasted Potato Salad with Roasted Garlic Dressing

steak and roasted potato salad recipe

I seriously cut the top of my finger this morning and am having a really hard time typing, so this is gonna be short. Always the top of my finger on the hand that I write with. Grrr….

This salad is inspired by one that I saw Nancy Fuller make on her show Farmhouse Rules. I don’t watch a lot of TV during the day, but if it is on, it is always on the Food Network. I love to watch people cook. And I always get new ideas or am inspired by something that I saw on a show. Just like this salad.

Nancy’s didn’t have steak and she actually tossed the salad so that the potatoes and salad were coated with dressing. But it looked so good, that immediately after watching the show I went to the store and bought the ingredients and made it for dinner. It was worth the trip to the grocery store. I loved this salad (and so did my boys).

P.S. Steak is the hardest thing to photograph. Ever.

steak and roasted potato salad recipe

2 heads garlic
2 Tablespoons olive oil
Salt and pepper
3/4 pound fingerling potatoes
1/2 cup sour cream
1/2 cup buttermilk
8 ounces crispy bacon, chopped
2 heads romaine lettuce, chopped
Cherry tomatoes
Sargento Aged Vermont White Cheddar
Sargento Bruschetta Jack
Parsley, dill, and chives
1 Tablespoon olive oil
1 Tablespoon butter
2 New York strip steaks

garlic roasted potatoes

Scrub the potatoes and slice in half. Place in a 9×13 pan. Cut the root off of the garlic heads and break apart. Scatter over potatoes. Drizzle with olive oil and season with salt and pepper.

steak and roasted potato salad recipe

Roast in a 400 degree oven until the potatoes are tender and the garlic is soft, about 40 minutes. Take the garlic out and let cool.

roasted garlic dressing

Squeeze the garlic into the bowl of a food processor. Add the sour cream and buttermilk. Season with salt and pepper. Pulse until smooth. Pour into a bowl and chill until ready to serve.

steak and roasted potato salad recipe

Halve the tomatoes, and cut the cheese (ha,ha,ha) into small cubes. P.S. How old am I? I live with a lot of boys, I can’t help myself. Chop the herbs.

how to sear a steak

Make sure that the oven is still on, and at 400 degrees. Heat a cast iron skillet over screaming hot heat. Dry the steaks with paper towels and season with salt and pepper.

how to sear a steak

Add the olive oil and butter to the pan. Add the steak and leave it alone. Resist the urge to move it around. Let it cook for 3 minutes, it should form a nice brown crust.

how to sear steak

Flip over and place in the oven to continue to cook. I like mine medium, so about another 5-7 minutes.

how to sear steak

Take out of the oven and let rest for 10 minutes before slicing. Assemble the salad, line a plate with romaine, add bacon, tomatoes, herbs, potatoes, and drizzle with dressing. Top with steak slices.

steak and roasted potato salad recipe

Print

Steak and Roasted Potato Salad with Roasted Garlic Dressing


Ingredients

  • 2 heads garlic
  • 2 Tablespoons olive oil
  • Salt and pepper
  • 3/4 pound fingerling potatoes
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 8 ounces crispy bacon, chopped
  • 2 heads romaine lettuce, chopped
  • Cherry tomatoes
  • Sharp cheddar cheese
  • Brushcetta jack
  • Parsley, dill, and chives
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 2 New York strip steaks

Instructions

  1. Scrub the potatoes and slice in half. Place in a 9×13 pan. Cut the root off of the garlic heads and break apart. Scatter over potatoes. Drizzle with olive oil and season with salt and pepper. Roast in a 400 degree oven until the potatoes are tender and the garlic is soft, about 40 minutes. Take the garlic out and let cool.
  2. Squeeze the garlic into the bowl of a food processor. Add the sour cream and buttermilk. Season with salt and pepper. Pulse until smooth. Pour into a bowl and chill until ready to serve.
  3. Halve the tomatoes, and cut the cheese into small cubes. Chop the herbs.
  4. Make sure that the oven is still on, and at 400 degrees. Heat a cast iron skillet over screaming hot heat. Dry the steaks with paper towels and season with salt and pepper. Add the olive oil and butter to the pan. Add the steak and leave it alone. Resist the urge to move it around. Let it cook for 3 minutes, it should form a nice brown crust. Flip over and place in the oven to continue to cook. I like mine medium, so about another 5-7 minutes. Take out of the oven and let rest for 10 minutes before slicing.
  5. Assemble the salad, line a plate with romaine, add bacon, tomatoes, herbs, potatoes, and drizzle with dressing. Top with steak slices.

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  1. Millie l Add A Little

    July 29th, 2014 at 8:14 pm

    I love this Bree! What a delicious hearty salad!!

  2. Lynda Qunell

    July 29th, 2014 at 8:57 pm

    Yum, you have the best recipes. I can’t wait to try this one for tomorrow nights dinner !

  3. bakedbree

    August 3rd, 2014 at 9:36 pm

    Thank you so much, that is so nice to hear!

  4. MB @ Bourbon and Brown Sugar

    July 30th, 2014 at 7:16 am

    Wow… a salad with steak and potatoes. Now THIS is a salad my family would be happy to see for dinner 🙂 Just discovered your blog – nice to meet you!

  5. bakedbree

    August 3rd, 2014 at 9:35 pm

    Nice to meet you too! Welcome! And yes, a steak and potato salad. Always a good idea.

  6. Joshua Hampton

    July 31st, 2014 at 3:06 am

    This is beautiful. Now I know what I’m making for dinner tomorrow.

  7. bakedbree

    August 3rd, 2014 at 9:32 pm

    Thank you Joshua! This was a delicious dinner.

  8. bob

    April 25th, 2016 at 9:14 pm

    how many people does this serve?

  9. bakedbree

    May 1st, 2016 at 10:16 am

    4-6

  10. Chele

    June 21st, 2016 at 4:50 pm

    This recipe is perfect for summer entertaining! We make a similar garlic dressing and have a suggestion: Try adding a splash or two of Worcestershire sauce, it adds a little zing that complements the beef really well. Thanks for sharing this creative, simple, and company worthy recipe!

  11. bakedbree

    June 24th, 2016 at 1:11 pm

    Thanks for the tip.

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