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Steaks and salads are the absolute perfect pair for summertime or just about any time of year, you want to enjoy a delicious and filling meal with a variety of textures and flavors. Prepare various cuts of steak on the grill, in the broiler, or on the stove top and then slice or cut into strips before adding to the salads of your choice. When it comes to making salads, you certainly are not limited to using ordinary lettuce and tomatoes as there are plenty of vegetables and even fruits you can use to create so many mouthwatering dishes. Use arugula, spinach, and different varieties of lettuce along with potatoes, rice, and of course, your favorite herbs, spices, and seasonings. Grilled Steak, Roasted Potatoes, and Salsa Verde Salad Recipe What You Need
How to Make It Preheat the oven to 375 degrees Fahrenheit. In a large mixing bowl, add the pieces of potatoes and drizzle 2 tablespoons of olive oil and season with salt and pepper to taste. Toss the potatoes to coat thoroughly. Arrange the quartered pieces of potatoes evenly in a large baking dish and roast uncovered for 45 minutes, or until tender.
About 15 minutes before the potatoes are done roasting, brush the remaining 1 tablespoon of olive oil on both sides of the steak. Season the rib-eye steaks with salt and pepper to taste and grill over direct heat. If you are using a gas grill, you will need to preheat it first then reduce the heat to medium before grilling for the best results. Turn the steaks once during grilling and cook until the desired doneness is achieved, approximately 10 to 12 minutes for medium rare and 15 to 17 for medium well to well done. Cut the romaine lettuce into large chunks or slices and set aside. In a mixing bowl, combine the chopped parsley, 1/4 cup olive oil, chopped onions and chives, drained capers, chopped oregano and thyme, and the minced garlic and stir well to create a salsa verde mixture. Add a slice or chunk of romaine lettuce to serving plates and drizzle half of the salsa verde on top of each piece. In another bowl, add the cooked potatoes and the slices of green onion. Toss with the remaining salsa verde mixture and coat well. Spoon the mixture onto the pieces of lettuce. Thinly slice pieces of the grilled steak and add to the lettuce mixture and the roasted potatoes. You can use different types of rib-eye steaks for this recipe including Delmonico, Spencer, and Market as well as rib steak. Serves 4 to 6.
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