Steak & Potato Salad
A salad that eats like a steak-and-potato dinner — seared skirt steak, crispy Parmesan-crusted tots, and a bright lemony anchovy-parsley dressing over peppery arugula.
Servings: 2
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
Calories: 1069kcal | Carbohydrates: 55g | Protein: 37g | Fat: 81g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 48g | Cholesterol: 92mg | Sodium: 983mg | Potassium: 1295mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2649IU | Vitamin C: 57mg | Calcium: 203mg | Iron: 6mg
