Grilled Steak Salad with Crispy Roasted Potatoes
Last updated May 26, 2026
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Grilled Steak Salad with Crispy Roasted Potatoes
Servings: 2-3
Total: 45M
Prep: 15M
Cook: 30M
5.0
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Preparación de la receta
For the Steak
- 1 lb sirloin steak or ribeye
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 lb baby potatoes, halved
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 4 cups mixed greens or romaine lettuce
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced
- ¼ red onion, thinly sliced
- ¼ avocado, sliced (optional)
- Parmesan shavings (optional)
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Herramienta clave
Instrucciones de la receta
1
Roast the Potatoes: Preheat oven to 425°F (218°C). In a bowl, toss potatoes with olive oil, salt, pepper, and paprika. Spread on a baking sheet in a single layer. Roast for 25–30 minutes. Flip halfway through cooking until the potatoes become crispy outside and soft inside with a golden brown color.
2
Prepare the Steak: Remove steak from refrigerator 15–20 minutes before cooking. Pat dry with paper towels. Season with salt, black pepper, and garlic powder.
3
Insert the Meat Thermometer: Insert your TempPro TP970 TempSpike Plus 600-ft Wireless Meat Thermometer into the thickest part of the steak. This is the easiest way to guarantee an accurate level of doneness, that the steak maintains a juicy texture, and that you achieve professional-level results.
4
Sear the Steak: Heat a cast-iron skillet over medium-high heat. Add olive oil. Place steak into the hot pan. Cook for 3–4 minutes on first side, and then flip and cook for another 3–4 minutes. Monitor temperature carefully. Remove steak once the internal temperature reaches 130–135°F for medium-rare.
5
Rest the Steak: Transfer steak to a cutting board and let rest 5–10 minutes. Resting helps retain juices and improves tenderness.
6
Make the Dressing: In a small bowl, whisk together:
- olive oil
- balsamic vinegar
- Dijon mustard
- honey
- salt and pepper
7
Assemble the Salad: In a large bowl combine:
- greens
- tomatoes
- cucumber
- red onion
- avocado
8
Slice and Serve: Slice steak thinly against the grain. Arrange over the salad. Top with Parmesan shavings, cracked black pepper, and extra dressing (f desired).
Serving Suggestions
This steak salad pairs well with:
- Crusty bread
- Sparkling water or red wine
- Grilled vegetables
- Soup starter
- Summer dinners
- Healthy meal prep
- Backyard gatherings
- Light steak dinners
Pro Tips for the Best Steak Salad
- Always let steak rest before slicing
- Use a TempPro meat thermometer for precision
- Roast potatoes at high heat for crispiness
- Slice steak against the grain
- Dress salad right before serving
Why a Meat Thermometer Is Essential
Steak can overcook very quickly, especially when you’re multitasking with potatoes and salad prep. Using a meat thermometer from TempPro helps you:
- Cook steak to precise doneness
- Avoid dry or overcooked meat
- Maintain juicy texture
- Achieve consistent results every time
Steak Temperature Guide
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 135–145°F
For steak salad, medium-rare (130–135°F) is highly recommended for tenderness.
Why This Recipe Works
- Crispy potatoes add texture and heartiness
- Fresh vegetables balance the rich steak
- A TempPro meat thermometer ensures perfectly cooked meat
- Balsamic dressing ties everything together
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