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Smashed potato, steak & chimichurri salad
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Easy but takes some timeA salad-for-dinner mashup of some of my favorite ingredients
This recipe is a mashup of some of my favorite ingredients: garlic smashed potatoes, oven-roasted tomatoes, grilled steak and chimichurri sauce. The result is a great salad-for-dinner that covers all the essential food groups. It is also a great way to repurpose leftover steak.
Smashed potato salads
You may be familiar with my Crazy-good smashed potato salad, or my BLT smashed potato salad. I use a layer of crispy smashed potatoes to build a vertical salad platter. I load the salads with lettuce and a variety of savory ingredients to create fun and tasty one-dish meals.
Make ahead
This dish lends itself to making several of the ingredients ahead of time. The potatoes can be boiled a day in advance. The tomatoes can be roasted a couple days ahead of time using my Slow-roasted tomato recipe (which takes 3-4 hours), or if time doesn't allow my Quick-roasted tomato recipe (which takes 45 minutes.) Even the chimichurri sauce can be made ahead of time, but to obtain a vibrant green color it is best to make the sauce shortly before serving.
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Use your favorite steak
Porterhouse, flank steak or strip steak all work well. If you choose flank, see my post on how to make a tender flank steak.
Food processor
A food processor makes quick work of the chimichurri sauce. This recipe makes plenty so you will have extra to use on other dishes later in the week. It is not hard to find a use for extra chimichurri!
Smashed potato, steak & chimichurri salad
A mashup of some of my favorite ingredients: garlicky smashed potatoes, slow-roasted tomatoes, grilled steak, crisp romaine lettuce and chimichurri sauce.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
Ingredients
For the potatoes
- 1 1/2 pounds small waxy potatoes (2″ in diameter), such as yukon gold, scrubbed
- 1 t kosher salt
- 6 cloves garlic, finely minced
- 1/3 cup olive oil
- 3 T grated parmesan cheese
- Salt and pepper
For the chimichurri
- 9 cloves garlic
- 1 medium shallot, peeled and halved
- 1 bunch parsley, large stems removed
- 1 bunch cilantro
- 1 handful fresh oregano
- 2 t crushed red pepper flakes
- 2/3 cup lemon juice
- 1 cup olive oil
- Salt and pepper to taste
For the steak
- 1 1/2 pounds steak, porterhouse, strip steak or flank steak
- 2 t olive oil
- Salt and pepper to taste
For the salad
- 1/2 head romaine lettuce, cut in thin 1/2″ strips, across the width of the lettuce
- 12 oven-roasted tomato halves
- 4 radishes thinly sliced
Instructions
For the potatoes
- Fill a pot with water and a teaspoon of salt and bring to a boil. Add the potatoes and allow to return to a boil. Reduce heat to medium and cook 10 – 15 minutes, until potatoes are just fork tender. Drain the potatoes into a colander and let cool. This step can be done several hours ahead of time.
- minutes before you are ready to serve, heat the grill to medium high or the oven to 450 degrees. Combine garlic and olive oil in a small bowl. Set aside.
- Spread a clean dish towel on the counter and place the potatoes on the towel, a couple inches a part from each other. Using the heel of your hand, smash down on the potatoes until they are about 1/2″ thick. The potatoes will easily yield to pressure so take care not to over smash them.
- If grilling, set a grill pan on top of a baking sheet (to catch any oil drips). Dunk each smashed potato into the olive oil and garlic mixture and place on the grill pan. If you are going to oven roast the potatoes place the potatoes directly on the baking sheet. For crispy potatoes do not over crowd or the potatoes will steam and not crisp. Scrape up any residual garlic from the bowl and disperse over the potatoes. Season with salt and pepper.
- Grill the potatoes for 6 – 8 minutes on each side, until they are crispy on the outside. If you are oven roasting, roast the potatoes for 20-25 minutes, turning once. Remove from the grill or the oven and immediately sprinkle with parmesan cheese while the potatoes are still hot. Set aside.
For the steak
- The steak can be grilled alongside the potatoes. Rub the steak with olive oil and season with salt and pepper. Grill to medium rare. Remove from the grill and allow to rest 10 minutes before slicing. Slice across the grain in thin slices.
For the chimichurri
- While the potatoes and steak are grilling, make the chimichurri. Put the garlic cloves in a food processor and whirl until minced. Add the shallots and pulse until finely chopped. Add fresh herbs, pepper flakes, 1 t salt, pepper and lemon juice and pulse until finely chopped.
- Stream in 1 cup of olive oil through the tube feeder while pulsing to incorporate. Taste and adjust seasoning. Set aside.
To assemble the salad
- Arrange the smashed potatoes on the bottom of a large serving platter. Arrange the lettuce strips around the periphery of the bowl, like a wreath. Arrange the roasted tomatoes around in another ring just inside of the lettuce. Layer the steak strips on top of the potatoes. Drizzle with chimichurri sauce and garnish with radish slices.
THIS SERVES WELL WITH
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