Steak and grilled vegetable salad

Steak, roasted potato and grilled vegetable salad
Serves 4-6

This is not only a great way to use leftover steak, but also a nice way to serve steak hot off the grill. Although you can you can serve the salad with left over boiled potatoes, it's much better with freshly made oven-roasted potatoes. Serve with a hearty California of Rhone Valley Syrah or a hoppy, full-bodied pale ale.

Oven-Roasted Potatoes


  • 1 ½ pounds small red or Yukon gold potatoes, cut into quarters
  • ¼ cup olive oil
  • ¾ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoon chopped fresh rosemary, thyme, or savory or 2 teaspoons dried
Garlic Mustard Vinaigrette

  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1 ½ tablespoons red wine vinegar
  • ½ teaspoon Worcestershire sauce
  • Pinch salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup or more olive oil
  • 1 tablespoon chopped fresh herbs such as basil, thyme, oregano, or marjoram
Grilled Vegetables and steak

  • 2 cups grilled vegetables, newly grilled or leftover, such as zucchini, yellow squash coarsely diced
  • 2 bell peppers (red, yellow, or green), grilled or fire-roasted and peeled, cut into thin strips, or 2 canned pimentos, cut into thin strips
  • ½ cup thinly sliced green onions or scallions or chives
  • ¾-1 pound leftover or freshly grilled steak, preferably marinated, such as grilled bourbon-marinated top round steak or marinated flank steak
  • Salt and freshly ground black pepper
  1. To roast the potatoes: preheat the oven to 450 f. In a mixing bowl, toss the potatoes with the remaining ingredients until well coated.

  2. Spread them on a sheet pan and roast until they are nicely browned on all sides, 20 to 30 minutes.

  3. Turn the potatoes often with a spatula as they cook. Set them aside while you assemble the salad.

  4. To make the Vinaigrette: Combine the garlic, mustard, vinegar, Worcestershire sauce, salt, and pepper in a small bowl or food processor. Gradually whisk in or process the oil until the dressing is emulsified. Stir in the chopped fresh herbs.

  5. To prepare the steak and grilled vegetable: Prepare all the ingredients and set aside.

  6. To assemble the salad: Mix together the potatoes and grilled vegetables ( reserve ¼ cup of the bell peppers or pimento strips) with the green onions or scallions in a large bowl.

  7. Toss with all but 2 tablespoon of dressing. Spoon the salad into a shallow serving bowl or platter slice the steak and arrange the slices over the salad.

  8. Garnish with the remaining bell pepper or pimento strips. Drizzle the remaining 2 tablespoons of the vinaigrette over the steak and salad.

  9. Taste for salt and pepper and serve.

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