The Villages Gourmet Club Recipe

Warm Steak and Potato Salad
as prepared by Rocki Blair at the July 3, 2011 Gourmet Club Meeting

Serves: 4 people. Preparation time: 60-70 minutes.
Recipe courtesy of Melissa d'Arabian, Ten Dollar Dinners, The Food Network
Salad Ingredients

8 oz. Boneless Sirloin 1½ in. thick

1 T. Vegetable Oil

2 Cloves Minced Garlic

1 T. Extra Virgin Olive Oil

6 Medium Sized Red Potatoes

¼ C. Quartered Grape Tomatoes

1 Head Red Leaf Lettuce

¼ C. Shredded Cheddar Cheese

Kosher Salt

Fresh Ground Black Pepper

Sour Cream Bacon Dressing Ingredients

1 t. Dijon Mustard

2 T. Red Wine Vinegar

2 T. Sour Cream

½ t. Garlic Powder

¼ C. Extra Virgin Olive Oil

2 Strips Chopped Crispy Bacon

2 Chopped Green Onions

Kosher Salt

Fresh Ground Black Pepper

Wash and dry the lettuce, tearing it into bite-sized pieces. Wash, dry and quarter the potatoes. Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes. Preheat the oven to 400° F and heat the grill to hot. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set them aside.

In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper for the steak rub. Place the seasoned steak on the hot grill and cook the steak until an instant-read thermometer reads 125° F for medium-rare - about 3 minutes per side. Remove the steak from the grill and let rest under tented foil.

For the salad dressing, in a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil to emulsify. Whisk in the chopped bacon, green onions, and season with salt and pepper, to taste.

To assemble the salad, divide the lettuce among 4 plates. Sprinkle on the tomatoes. Divide the warm potatoes among the plates. Drizzle the salad with the Sour Cream Bacon Dressing. Slice the steak into thin strips on the bias and fan on top. Top the salad with the shredded cheddar cheese and serve while still warm.

Rocki's personal notes: - Makes for a delicious and easy summer dinner. Use any cut of steak you enjoy - we used strip loin, cooked medium rare. I increased the bacon to 4 slices! I like bacon. I do not add the bacon or green onion to the dressing, rather use them as garnish. If the dressing is a bit tart for you, add a pinch of sugar at a time until the taste is right for you. Enjoy!