Sliced Steak and Potato Salad
Now here’s something different for a meat and potatoes dish! This recipe uses a nice affordable, quick-cooking cut of steak, but allow a few hours for it to marinate.
- 4 steaks 1-inch thick, flat-iron or sirloin
- Kosher salt and coarse pepper
- A few cloves garlic, sliced or crushed
- 2-3 sprigs rosemary, chopped
- 1/4 cup Worcestershire sauce
- 1/2 cup extra virgin olive oil (EVOO)
- 1 cup sour cream
- Juice of 1 lemon
- About 1 teaspoon hot sauce
- 2 round tablespoons prepared horseradish
- 1/4 cup chives, chopped
- 1/4 cup flat leaf parsley, finely chopped
- 2 pounds small potatoes, such as baby Yukon Gold or red potatoes, sliced
- 3-4 radishes, thinly sliced
- 3-4 ribs celery with leafy tops, from the heart, chopped
- 1/2 small red onion, finely chopped
- Season the steaks with salt and pepper and place in a baggie with the garlic, rosemary, Worcestershire sauce and EVOO; marinate for several hours. Bring to room temperature, then grill or griddle over medium-high heat for 10 minutes turning once. Let stand a few minutes. Thinly slice on an angle against the grain.
- For the salad dressing, combine the sour cream, lemon juice, hot sauce, horseradish, chives, parsley, salt and pepper.
- Cover the potatoes with cold water and bring to a boil; salt the water and cook the potatoes to tender, 7-8 minutes. Drain and return to the pot to dry. Cool the potatoes to room temperature and toss in the dressing along with the radishes, celery and onions.
- Serve the sliced steak on or alongside the potato salad.