Juicy seared skirt steak, parmigiano tossed CrouTots, some veggies, and arugula all tossed in an umami-rich dish….this recipe was created for my boyfriend, who hardly ever eats salad because he is a big steak & potato kinda guy. I wanted to find a fun way to get him to eat a salad that he’d actually enjoy and go back for seconds.
The secret is making the salad feel like a whole meal by adding the things that are usually his whole meal – steak and potatoes – and also including some veggies and lettuce. Having a really good dressing is also super important to making it all come together, and making it from scratch is easier and more delicious than you’d think.
❤️ Why You’ll Love Steak & Potato Salad
A salad that is truly filling – with steak and potato in the mix, this is a salad that is the main meal NOT just the side.
30 minutes from start to table – this dish comes together quickly, with everything working simultaneously to get you eating even faster.
Big BOLD flavors with too many ingredients – this salad focuses on a few really good ingredients that make it super flavorful without having to buy and add a bunch of things.
🍲 Ingredients
Ingredients
Skirt steak – one of my favorite cuts of steak. It’s super tender and cooks quick!
Baby arugula – my lettuce of choice with nice peppery kick
Red onion – thinly sliced and placed in ice water so you have the crunch and a nice mild onion flavor
Cherry tomatoes – cut in half to add a nice fresh element that is sweet and savory.
Ore-Ida Tater Tots (aka “Crou Tots”) – it’s fluffy, crunchy, and the perfect topping that adds some fun and satisfaction to the salad.
Grated Parmigiano Reggiano – because a little cheese is always a good idea and can only add to the already yummy tots.
Garlic powder – to boost the flavor of the tots.
Anchovy fillets – packed in oil, drained and chopped so fine into a paste you won’t know its there….only taste the beautiful umami flavor
Garlic – finely grated to add some flavor.
Fresh parsley – to fresh up the dressing a bit, and also pairs beautifully with the steak
Juice & zest of lemon – brightens up the dressing
Extra virgin olive oil – what binds the dressing together
Dijon mustard – adds a little zing and rounds out the dressing.
Honey – balances out the acidity
Salt & Pepper – alwayssss season to taste
👩🍳 How to Make Steak & Potato Salad
1. Bake or Airfry the Tots
- Preheat oven or airfryer to 425°F, or according to package directions.
- Spread tots on a parchment-lined sheet tray and bake until golden & crisp, flipping once halfway.
- Immediately toss hot tots with grated Parmigiano and garlic powder so the cheese clings. Set aside.
2. Make the Dressing
- In a small bowl, mash anchovies into a paste with the grated garlic.
- Whisk in Dijon, honey, lemon juice & zest. Slowly stream in olive oil while whisking until emulsified.
- Stir in parsley and season generously with black pepper. Taste and adjust with more lemon and salt if needed.
3. Cook the Steak
- Pat steak dry, season generously with salt & pepper.
- Heat a cast iron skillet or pan over high heat. Add olive oil.
- Sear steak 2–3 minutes per side for medium rare (depending on thickness). Rest for 5 minutes, then slice thinly against the grain.
4. Assemble the Salad
- Toss arugula, cherry tomatoes and red onion lightly with some of the dressing.
- Arrange on plates, topping each with sliced steak, and a handful of the Parm-crusted tots.
- Drizzle extra dressing over the top and serve immediately.
🪄 Tips and Tricks
- Steak Temperature: Skirt steak is thin and cooks fast. For medium rare, pull it at 130–135°F internal and rest 5 minutes. Slice against the grain so it stays tender.
- Onion Sharpness: If red onion feels too strong, soak slices in ice water for 5–10 minutes, then drain before adding to the salad.
- Balancing the Dressing: Anchovies add umami – don’t skip them! If it feels too salty, add a touch more honey or olive oil.
👝 How to Store Leftovers
Store leftovers in the fridge, and if possible, keep the steak and tots separate so they can be reheated as well as the dressing to avoid is getting soggy.
🤔 Common Questions
You can prep the veggies and also the dressing 1–2 days in advance and keep them in the fridge. For the dressing, just bring to room temp and whisk before using.
Skip the steak, double the tots, and add avocado or a soft-boiled egg for richness.
Steak & Potato Salad
Ingredients
For the Salad
- 10 –12 oz skirt steak, about 1 steak
- 4 cups baby arugula
- 1/2 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- Kosher salt & freshly cracked black pepper
- 1 –2 tbsp olive oil
For the CrouTots
- 12 oz about 1/2 bag Ore-Ida Tater Tots
- 2 tbsp grated Parmigiano Reggiano
- 1/2 tsp garlic powder
For the Lemony Parsley Anchovy Dressing
- 2 anchovy fillets, packed in oil
- 1 garlic clove, finely grated
- 1/2 cup fresh parsley, finely chopped
- Juice & zest of 1 lemon
- 1/3 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Freshly ground black pepper & salt
Instructions
Cook the Tots
- Oven: Bake tots at 425°F for 20–25 minutes, flipping halfway.
- Air fryer: Cook at 400°F for 14–16 minutes, shaking halfway.
- Toss hot tots with grated Parmigiano and garlic powder.
Make the Dressing
- Mash anchovies and garlic into a paste.
- Whisk in Dijon, honey, lemon juice & zest.
- Slowly whisk in olive oil until emulsified. Stir in parsley + black pepper & salt
Cook the Steak
- Pat steak dry, season with salt & pepper.
- Heat a skillet over high with olive oil.
- Sear 2–3 minutes per side for medium rare. Rest 5 minutes, then slice thinly against the grain.
Assemble the Salad
- Toss arugula, red onion, and cherry tomatoes lightly with dressing.
- Plate the greens, top with sliced steak.
- Add Parm-crusted tots and finish with shaved Parmigiano + extra dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Worked just as written!