Steak Potato Salad

This Steak Potato Salad combines tender, grilled steak with hearty potatoes, fresh greens, and a zesty dressing. The dish balances traditional flavors with a creative twist, making it a satisfying option for lunch or dinner. It's packed with protein and fiber, providing a nutritious meal that’s both filling and refreshing.

Ingredients:

• 1 lb steak (sirloin or ribeye)
• 2 cups baby potatoes, halved
• 4 cups mixed salad greens (arugula, spinach, and romaine)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh herbs (parsley or chives) for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the steak with salt and pepper and grill for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from the grill and let rest for 5 minutes before slicing.
3. While the steak is resting, boil the baby potatoes in salted water for about 10-15 minutes until tender. Drain and let cool slightly.
4. In a large bowl, combine the salad greens, cherry tomatoes, red onion, and feta cheese.
5. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
6. Add the cooked potatoes to the salad mixture and drizzle with the dressing. Toss gently to combine.
7. Slice the rested steak against the grain and place it on top of the salad. Garnish with fresh herbs before serving.