Crispy Potato and Steak Salad with Pickled Ranch
A hearty, delicious crispy potato and steak salad with homemade pickled ranch dressing.
Equipment
- Cast-iron skillet for searing steak
- Baking sheet for potatoes
- Large serving bowl
Ingredients
- 1 lb Flank steak or sirloin
- 1 lb Baby potatoes halved
- 6 cups Mixed salad greens
- 3 tbsp Olive oil divided
- 1/3 cup Dill pickles finely chopped
- 1/3 cup Mayonnaise
- 1/4 cup Sour cream or Greek yogurt
- 2 tbsp Fresh dill and chives chopped
- 1/2 tsp Garlic powder and onion powder each
- 1 cup Cherry tomatoes halved
Instructions
- Roast the potatoes: Preheat oven to 400°F. Toss potatoes with 2 tbsp olive oil, salt, and pepper. Roast for 25-30 mins.
- Blend the dressing: Whisk mayonnaise, sour cream, pickles, splash of pickle juice, herbs, and spices.
- Sear the steak: Season steak. Sear in a skillet over high heat with 1 tbsp oil for 4-5 mins per side. Rest for 10 mins.
- Slice the meat: Thinly slice steak against the grain.
- Assemble: Layer greens, warm potatoes, tomatoes, and sliced steak.
- Drizzle: Top generously with pickled ranch dressing.
Notes
If you are making the pickled ranch ahead of time, store it in an airtight container in the fridge for up to 5 days. For the crispiest potatoes, ensure they are completely dry before tossing them in oil.
