Steak with Ranch Potato Salad
Need a gluten free main course? Steak with Ranch Potato Salad could be an excellent recipe to try. For $3.68 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains around 40g of protein, 16g of fat, and a total of 402 calories. This recipe serves 4. It will be a hit at your The Fourth Of July event. 71 person were glad they tried this recipe. Head to the store and pick up buttermilk, paprika, red potatoes, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is great. If you like this recipe, take a look at these similar recipes: Ranch Steak Bruschetta Salad, Grilled Steak Salad with Horseradish Ranch Dressing, and Steak-Quinoa Salad with Avocado-Lime Ranch Dressing.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1/3 cup buttermilk
2 stalks celery, chopped
2 tablespoons dijon mustard
1 1/2 pounds flank steak, trimmed of excess fat
3 tablespoons chopped fresh chives
Kosher salt
1/4 cup light mayonnaise
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon paprika
1 pound red potatoes, cut into 1-inch cubes
1 bunch watercress, tough stems removed
2 teaspoons Worcestershire sauce
Equipment:
sauce pan
bowl
whisk
frying pan
cutting board
Cooking instruction summary:
Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and rinse under cold water to cool, then transfer to a large bowl and add the celery. Meanwhile, whisk the mayonnaise, mustard, olive oil, buttermilk, Worcestershire sauce, paprika and chives in a large bowl. Brush 3 tablespoons of the dressing all over the steak. Toss 1/2 cup of the dressing with the potatoes and celery; set aside the remaining dressing. Sprinkle 1/2 teaspoon salt evenly in a large cast-iron skillet and heat over high heat until very hot, 5 minutes. Drizzle a small amount of olive oil (about 1/4 teaspoon) into the skillet. Add the steak; sear until well browned, 4 to 5 minutes. Reduce the heat to medium high; flip the steak and sear until well browned on the other side, 4 to 5 more minutes for medium rare. Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain. Toss the watercress with the remaining dressing. Serve with the steak and potatoes. Photograph by Charles Masters
Step by step:
1. Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and cook until fork-tender, about 15 minutes.
2. Drain and rinse under cold water to cool, then transfer to a large bowl and add the celery.
3. Meanwhile, whisk the mayonnaise, mustard, olive oil, buttermilk, Worcestershire sauce, paprika and chives in a large bowl.
4. Brush 3 tablespoons of the dressing all over the steak. Toss 1/2 cup of the dressing with the potatoes and celery; set aside the remaining dressing.
5. Sprinkle 1/2 teaspoon salt evenly in a large cast-iron skillet and heat over high heat until very hot, 5 minutes.
6. Drizzle a small amount of olive oil (about 1/4 teaspoon) into the skillet.
7. Add the steak; sear until well browned, 4 to 5 minutes. Reduce the heat to medium high; flip the steak and sear until well browned on the other side, 4 to 5 more minutes for medium rare.
8. Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain. Toss the watercress with the remaining dressing.
9. Serve with the steak and potatoes.
10. Photograph by Charles Masters
Nutrition Information:
covered percent of daily need
