Description
A hearty and flavorful Steak and Potato Salad with Pickled Ranch dressing combining warm grilled steak, roasted crispy potatoes, fresh romaine, and creamy avocado for a satisfying meal perfect for lunch or dinner.
Ingredients
Steak and Salad
- 4 tablespoons salted butter, at room temperature
- 2 teaspoons garlic powder
- 2 cups grilled steak, warm and sliced
- 6 cups shredded romaine
- 1/3 cup sliced pepperoncini
- 2 avocados, sliced
- 2 cups roasted potatoes
- 1 cup crumbled feta or blue cheese
Pickled Ranch Dressing
- 1/2 cup olive oil mayo
- 1/3 cup buttermilk
- 1 tablespoon pickle brine
- 1 clove garlic, chopped
- 1/3 cup chopped dill pickles
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Sea salt and black pepper, to taste
Instructions
- Grill Steak: Grill the steak to your preferred doneness, or substitute with chicken if desired. Once cooked, place the steak on a plate and spread the butter mixed with garlic powder over the hot steak to melt, infusing it with rich flavor. Then slice the steak into strips for serving.
- Prepare Pickled Ranch Dressing: In a glass jar, combine the olive oil mayo, buttermilk, pickle brine, chopped garlic, chopped dill pickles, fresh dill, parsley, chives, onion powder, garlic powder, salt, and black pepper. Secure the lid and shake vigorously to blend all the ingredients until smooth and creamy.
- Assemble Salad Base: In a large salad bowl, toss together the shredded romaine lettuce, sliced pepperoncini, and sliced avocado. Drizzle the prepared pickled ranch dressing over the salad and toss well to evenly coat all the ingredients.
- Add Warm Toppings and Serve: Top the dressed salad with warm roasted crispy potatoes and the warm slices of grilled steak. Finally, sprinkle the crumbled feta or blue cheese over the top. Serve immediately to enjoy the contrast of warm and cool flavors and textures.
Notes
- For a chicken alternative, grill chicken breasts or thighs instead of steak.
- Roast the potatoes beforehand until crispy for the best texture.
- The pickled ranch dressing can be made in advance and stored in the refrigerator for up to 3 days.
- Adjust seasoning of the dressing to taste, adding more pickle brine for tanginess or more herbs for freshness.
- This salad is best served immediately to enjoy the contrast of warm steak and potatoes with crisp romaine and creamy dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
