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Steakhouse Steak and Potato Salad

Prep Time 5 mins
Cook Time 15 mins
Course Appetizer, Main Course, Salad
Servings 8 people


Steak Ingredients

  • 1 NY strip steak (1.5 inches thick)
  • 1 teaspoon salt and pepper
  • 2 teaspoons chili seasoning (taco seasoning or grill seasoning)

Potato Ingredients

  • 3 pounds small yukon gold potatoes
  • 8 cups chicken broth (or any broth)
  • 1 teaspoon salt
  • 2 garlic cloves

Dijon Vinaigrette

  • 1/4 cup apple cider vinegar
  • 1 lemon (juice)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt and pepper
  • 1/2 cup olive oil

Other Ingredients:

  • 1 handful arugula
  • 1/2 cup crumbled blue cheese
  • 1/2 red onion sliced


  • Preheat oven to 500 degrees.
  • First, if yo have time salt steak on all sides overnight in the fridge. If not salt for 15 minutes.
  • Next, add pepper and chili seasoning to all sides and place on sheet pan.
  • Now, put on top rack of oven for 4 minutes and then flip for 4 more minutes for medium rare.
  • Next, set aside steak for 10 minutes before cutting so juices stay in steak when cutting. Cut steak into 1 inch chuncks and set aside.
  • Now, add potatoes to a large pot and cover with chicken broth, add 1 teaspoon of salt, and 2 garlic cloves. Bring to a boil then start timer for 10 minutes.
  • Next, while the potatoes cook whisk all the vinaigrette ingredients together in a large bowl.
  • Now, when potatoes are done drain and add hot potatoes into the dressing (hot potatoes soak up dressing better).
  • Finally, add steak, arugula, onions, and blue cheese to the bowl of potatoes and mix!
  • -Lasts a 4 days in fridge for leftovers.
    -Can make 2 nights in advance for parties but add arugula and onions day you will eat it.
    -Perfect 20 minute weeknight dinner that gives you more tike for your family!