This Steak Salad with Herb Roasted Potatoes is my version of the best salad out there. One of my favorite salads, EVER, is the Knife and Fork Salad from The Mixx in Kansas City. It is so comforting and filling but light and fresh at the same time. I used to eat this salad all the time during college because there was a Mixx conveniently located blocks from school. If you’re from Kansas City and enjoy fresh salads, sandwiches, etc, you know about The Mixx and you probably even know about this salad! It’s got delicious and tender steak, sautéed onions, herb-roasted potatoes, tomatoes, and gorgonzola all on top of greens and drizzled with a balsamic vinaigrette. YOU GUYS…it is so dang good!
I am sure some of the components of this Steak Salad with Herb Roasted Potatoes can sound like too much work but hear me out. This salad is perfect for meal prepping for the week as all the ingredients can be prepared head of time. Honestly, it’s super versatile too. Add in other veggies, switch up the dressing, change the cheese, leave the onions raw, etc. Oh but trust me when I saw you are going to want the sautéed or caramelized onions. The flavor it gives the salad is just delicious and you can cook the onions in the same skillet or grill you use for the steak. For the herb-roasted potatoes you can make a large batch to have on hand for other meals, think breakfast with eggs and a side of bacon. Another thing I discovered is great with the salad is roasting some cherry tomatoes instead of adding raw tomatoes. I do not like raw tomatoes, can’t. It’s the taste and the texture for me. Yes, I do not like pico de gallo…I know I know. However, I will eat cooked tomatoes and especially like them if they are roasted. Of course this is optional but if you’re feeling like you want to try it out, it is highly recommended!
The balsamic vinaigrette is seriously so easy to make! All you have to do is at the 5-ingredients to a jar, close it, shake it up really good, and you have a delicious vinaigrette for your salad. So quick, so easy, incredibly flavorful, and pairs perfectly with the steak and gorgonzola combo. I just had it for lunch today and I already want it again…yum! My favorite thing to do is to make the steak, potatoes, onions, and tomatoes on a Sunday. Then I just buy a big container of mixed greens, any kind, make the dressing, and either assemble the salads in individual containers for lunches or have all the ingredients ready to build my salad day of. I can’t tell you enough good things about this delicious Steak Salad with Herb Roasted Potatoes and I hope you give it a try soon! I promise it is worth the extra steps and makes for quite a few salads to have on hand or make for your family or even to entertain. Just pour a glass of your favorite red wine to go with it and you will definitely wow your guest with this salad!
Steak Salad with Herb Roasted Potatoes
- 2 lg potatoes cubed; (I use Russet)
- ¼ cup olive oil
- 1 tbsp fresh parsley chopped; if using dried use ½ tbsp
- 1 tbsp fresh rosemary chopped; if using dried use ½ tbsp
- ½ tbsp fresh thyme chopped; if using dried use ¼ tbsp
- 1 tsp salt add more after potatoes are cooked if desired
- ½ cup olive oil
- ¼ cup balsamic vinegar
- ½ tbsp dijon mustard
- 2 garlic cloves minced
- ½ tsp salt
- ½ tbsp honey optional but highly recommended
- 1½ lb sirloin use preferred cut of steak
- ¾-1 tsp salt use less initially, add more after cooked if preferred
- olive oil
- 1 garlic clove optional
- 1 sprig thyme optional
- 1 sprig rosemary optional
- mixed greens
- cherry tomatoes or preferred tomatoes, chopped
- red onions caramelized optional but highly recommended
- Preheat oven to 400°
- Combine everything in large mixing bowl and ensue potatoes are thoroughly coated.
- Place potatoes on baking sheet and roast for 20 minutes until tender, flipping halfway. Set aside.
- In a jar add all of the ingredients, close with lid, and shake vigorously until combined.
- Alternatively add all ingredients to a bowl and whisk to combine thoroughly.
- For the steak: preheat skillet over medium heat with olive oil. Salt steak and once skillet is hot, add steak. Cook on one side for about 4-6 mins, and flip. Add garlic clove and thyme and rosemary to pan if using. Spoon some oil onto the steak to infuse the garlic and herb. Cook for additional 4-6 minutes until desired doneness, (use meat thermometer to determine this. I cook until about 145° for medium. Let steak rest on a plate or cutting board.
- Once steak has rested for about 10 minutes, slice and set aside.
- To assemble salad: add mixed greens to bowl and top with some roasted potatoes, steak, tomatoes, onions, and gorgonzola. Drizzle with vinaigrette.