Steak-Spinach Salad With Sour-Cream Potatoes
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
52
Sourness
47
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 medium
Russet Potatoes1 cup
Sour Cream2 tbsps
Buttermilk1 cup
Chives (chopped fresh)170 g
Baby Spinach3 tbsps
Steak SauceDirections:
1
Preheat the oven to 400 degrees F
2
Pierce the potatoes with a fork and brush with olive oil
3
Bake directly on the oven rack until tender, about 1 hour
4
Cool slightly, then cut into chunks
5
Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper
6
Stir in the potatoes
7
Meanwhile, preheat a grill to high
8
Brush the steak and onion rings with olive oil and season with salt and pepper
9
Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4 to 5 more minutes for medium-rare
10
Grill the onion rings until charred, about 2 minutes per side
11
Transfer the steak and onion rings to a cutting board and let rest 5 minutes
12
Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl
13
Thinly slice the steak
14
Divide the salad among plates, top with the steak and serve with the potatoes
15
Photographs by Kate Sears