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+ servings

Grilled Steak and Potato Salad

Course Main Course
Cuisine American
Keyword Beef, Cheese, Salad, steak
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people



  • 2 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 red potatoes, halved
  • 16 oz New York Strip steak
  • 8 cups salad greens
  • ½ medium red onion, sliced
  • 1 cup cherry tomatoes halved
  • ½ cup blue cheese crumbles


  • cup olive oil
  • 2 tablespoon red wine vinegar
  • 2 ½ teaspoon dijon mustard


  • Preheat oven to 400 degrees. Mix together oil, paprika, salt and pepper. Stir the seasoning mix into the potatoes. Place potatoes evenly on a baking sheet. Roast for 30 minutes until golden and crispy.
  • While potatoes are season the steak with salt and pepper. Heat grill to high and grill steak 4-5 min minutes per side. For medium rare, grill steak until is reaches an internal temperature of 135°F.
  • Remove steak from grill and allow it to rest for a few minutes. Slice into thin strips about ½- ¾ inch thick against the grain.
  • While steak rests, whisk the ingredients for the vinaigrette and set aside.
  • Divide salad greens between 4 plates. Top with sliced steak, tomatoes, onion, roasted potatoes, and blue cheese. Drizzle the vinaigrette over the top of the salad and serve.