Steak & Potato Salad

Juicy ribeye slices, golden potatoes, and savory mushrooms layered over fresh arugula with tangy blue cheese toast make this salad a hearty, flavor-packed meal.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

2 cups sliced new potatoes

4 tablespoons olive oil, divided

1 tablespoon fresh thyme leaves

2 inches bakery baguette

Salt, to taste

1 12-ounce boneless ribeye steak, 1-inch thick

Pepper, to taste

1½ cups baby bella mushrooms, sliced

2 tablespoons butter

6 cups arugula

½ small red onion, thinly sliced

2 ounces blue cheese

Purchased pomegranate salad dressing

Directions

Preheat oven to 400°F. On a small baking sheet, toss together potatoes, 2 tablespoons of the olive oil and thyme. Roast for 25 to 35 minutes or until fork tender.
Meanwhile, slice baguette into eight ¼-inch slices; place on another baking sheet. Drizzle with remaining olive oil and sprinkle with salt. Toast in oven for 8 to 10 minutes or until golden brown. Set aside.
Preheat grill or a stovetop grill pan to medium-high. Season steak with salt and pepper. Cook steak on grill or in grill pan to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F). Let rest 3 minutes.
In a small saucepan, cook and stir mushrooms in butter over medium-high heat for 8 to 10 minutes or until lightly browned.
Slice steak ¼ inch thick. Divide arugula, potatoes, mushrooms, and onion equally among four plates. Top with sliced steak. Spread blue cheese onto toasted bread; add to salad plates. Serve with pomegranate dressing.