all in the name of food...

I made this salad a few weeks ago and have been thinking about it ever since! I have an obsession with trying new recipes… so a recipe has to be extra special to make it into any kind of rotation at our house. And I think this one made the cut! It can also be prepared under 30 minutes which is always a huge plus. The vinaigrette is to die for and would be good with many other things – especially sturdy lettuces. Enjoy!

Steak and Potato Salad with Bistro-Style Mustard Vinaigrette

Serves 4

• 1 pound red potatoes (3 medium), round, cut into 3/4-inch-thick wedges
• 3 tablespoons vegetable oil
• 2 (8-ounce) top loin steaks (New York Strip), 1 inch thick – you could sub Boneless rib-eye steaks (Delmonico steaks)
• Salt and ground black pepper
• 1 recipe Bistro-Style Mustard Vinaigrette (see recipe)
• 1 large head romaine lettuce , torn into bite-sized pieces (10 cups)
• 1 red onion , halved and sliced thin
• Parmesan cheese – I shave this with a vegetable peeler

Instructions

1. MICROWAVE POTATOES: Toss potatoes with 2 tablespoons of oil in large microwave-safe bowl. Cover with plastic wrap and microwave on high until potatoes are tender, 5 to 10 minutes, shaking bowl halfway through.
2. COOK STEAKS AND PREPARE VINAIGRETTE: Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining tablespoon of oil in 12-inch skillet over medium-high heat until just smoking. Brown steaks on first side, about 5 minutes, reducing heat if pan begins to scorch. Flip steaks over and continue to cook to desired doneness, 3 to 6 minutes. (While steaks cook, make vinaigrette.
3. BROWN POTATOES: Transfer steaks to carving board and tent with foil, leaving fat in skillet. Return skillet to high heat until just smoking. Add microwaved potatoes and cook until well browned, about 5 minutes. Season with salt and pepper to taste.
4. DRESS AND ASSEMBLE SALAD: Toss lettuce and red onion with ½ cup of vinaigrette and divide among individual plates. Arrange potatoes on salads, then shave several Parmesan shavings over top. Slice steak thin against grain, discarding any gristle, and lay on top of salads. Spoon remaining vinaigrette over steak, or pass separately.

Bistro-Style Mustard Vinaigrette

• 3 tablespoons red wine vinegar or white wine vinegar
• 3 tablespoons whole grain mustard
• 1 shallot, peeled
• 2 teaspoons fresh thyme
• Salt and ground black pepper
• 3/4cups extra virgin olive oil

Process vinegar, mustard, shallot, garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add oil and continue to process until smooth and emulsified, about 15 seconds.

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