Grilled Steak and Potato Salad

May 19, 2020

Hearty steak and potatoes are turned into a lighter dish for summer with this Grilled Steak and Potato Salad recipe full of classic flavor!

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The day I made this recipe, we were expecting a military flyover in New Jersey.  There have been a couple of them this past month to salute front line workers and I’ve quickly become obsessed with military planes.  They’re loud, they’re fast, and just so cool to watch!

Twenty minutes before the flyover was supposed to happen – and not knowing how close it would happen to our house – I threw a foil cover on this salad and decided to wait on making the dressing.  SO WORTH IT!  Not only did the flyover happen RIGHT OVER OUR HOUSE, but it gave the steak enough time to rest and it turned out to be perfect!  Win-win!   

A simple salad that tastes luxurious!

I used a strip steak to make this salad.  I had added a couple strip steaks to my last grocery order.  But while my Instacart shopper was shopping, I got a replacement notification.  They only had one steak available.  Hoping it would be big enough to share, I approved the replacement.  Well, it was a little over half a pound.  So I decided to be quarantine boujee and made myself one hell of a salad!  For me, it was enough for two lunches.  Not too shabby!  

It took a little longer for me to put this salad together than I had anticipated.  Not only because I was distracted by the upcoming flyover, but because it was so windy outside that I couldn’t use our gas grill (the flame will keep blowing out and I wasn’t dealing with that).   So I ended up cooking everything on our cast iron grill pan.  Instead of cooking everything on the grill basically at once, I had to grill a couple ingredients at a time.  Still worked out, just took longer! 

Grilled Steak and Potato Salad

I threw some sliced creamer potatoes on the grill pan first to get them started.  Once they got nice grill marks, I gave them a flip and pushed them off to one side.  I worked ingredient-by-ingredient adding the mushrooms until they were done cooking.  Then, I added sliced onion and grape tomatoes, cooking just until they burst. 

The last thing I put on the grill was the steak.  I didn’t trim the fat off until the steak was done cooking so I could lock in all of those juices and flavor.  The steak cooked for about 5 minutes on each side to get it to a medium doneness.  Then, I removed it from the pan and let it rest for a few minutes.

The dressing I made was simple.  I did a quick blend of lemon juice, olive oil, garlic, and some fresh herbs from the garden.  It was just enough and didn’t take away from the other ingredients in the salad.  

Grilled Steak and Potato Salad

Serving Size: 2

Grilled Steak and Potato Salad


    For the salad:
  • 2 tbsp. extra virgin olive oil
  • 1 cup creamer potatoes, halved
  • 1/4 cup red onion, sliced
  • 1 1/2 cups baby bella mushrooms, sliced
  • 2 cups grape tomatoes
  • 1 strip steak
  • 3 cups Romaine lettuce, chopped
  • Salt and pepper, to taste
  • For the dressing:
  • 2 tbsp. extra virgin olive oil
  • 1 lemon, juiced
  • 1 small garlic clove
  • 1 1/2 tbsp. fresh herbs, like basil, oregano, and parsley
  • Salt and pepper, to taste


    For the salad:
  1. Preheat gas grill, or grill pan, to medium heat. If using the gas grill, brush veggies with the olive oil. If using a grill pan, add the olive oil to the pan.
  2. Add the potatoes, sliced side down, the onions, mushrooms, and tomatoes to the grill (you may want to use a grill basket or add foil to the grill).
  3. Cook for about 10 minutes, or until the center of the potatoes has softened, the onions and mushrooms have softened, the tomatoes start to burst, and there are noticeable grill marks.
  4. Season the steak with salt and pepper and place on the grill. For a medium cook, grill for about 5-7 minutes on each side. Allow the steak to rest for a few minutes.
  5. Serve sliced steak and veggies over Romaine lettuce. Dress with lemon-herb dressing.
  6. For the dressing:
  7. Blend the olive oil, lemon juice, garlic, herbs, and salt and pepper just until the garlic and herbs are chopped and ingredients are incorporated.
  8. Pour over salad and toss.
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This salad was super satisfying and the steak was so tender!  It just melted like buttah with every bite!  So now I absolutely have to make this boujee quarantine meal again.  And this time, share with my husband! 

Did you make this Grilled Steak and Potato Salad recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!


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