The favorite American combination of steak and potatoes is reinterpreted here as a hearty salad. I like to leave the peel on the red skinned potatoes for extra texture and color. If you have any dressing left over, save it and use it for other marinades or on a simple green salad.


  • Marinade and Dressing:
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 2 tablespoons finely chopped fresh chervil or basil
  • 2/3 cup fresh lemon juice
  • 1 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Salad:
  • 1 1/4 pounds triangle tip (bottom sirloin) roast
  • 1 pound red-skinned potatoes (about 3 medium)
  • 1/2 pound green beans, trimmed and cut into 1 1/2-inch pieces
  • 3 celery ribs, thinly sliced on the diagonal
  • 1 small red onion thinly sliced and cut into 1 1/2-inch pieces
  • 2 tablespoons capers well drained and rinsed
  • 2 tablespoons finely chopped fresh chervil or basil
  • 3/4 teaspoon freshly ground black pepper
  • Garnish:
  • 3 hard-cooked eggs, quartered
  • 1 pint yellow or red cherry tomatoes, halved
  • Fresh chervil sprigs, or basil leaves or flowers


1. To make the marinade and dressing, combine the garlic, mustard, chervil, and lemon juice in a small bowl. Slowly add the oil in a steady stream, whisking until it is incorporated and emulsified. Add the salt and pepper and taste for seasoning.
2. Place the meat in a shallow, nonaluminum dish and spoon over 1/2 cup of the marinade, reserving the rest for the salad dressing. Rub the marinade all over the meat and marinate for 2 to 4 hours, covered and refrigerated.
3. In a large pot of boiling water, cook the potatoes for 20 to 30 minutes, or until tender but slightly resistant when pierced with a fork. Drain and let cool. When cool, cut into thick julienne. Place in a large bowl and set aside.
4. Have ready a bowl of ice water. Bring a medium saucepan three-fourths full of water to a boil. Immerse the green beans in the water and cook for 5 to 7 minutes, or until tender but slightly resistant when pierced with a fork. Drain the beans and plunge them into the ice water to stop the cooking. When the beans are cool, drain well and place them in the bowl with the potatoes.
5. Add the celery, onion, capers, chervil, and pepper to the vegetable mixture and stir to combine.
6. When the meat is ready, prepare a grill for medium-heat grilling. Remove the beef from the marinade and place it on the grill rack about 3 inches from the heat. Sear each side for about 3 minutes. Cover and grill for about 10 minutes longer on each side, or until it registers 135°F on an instant-read thermometer. (Alternatively, preheat the oven to 425°F and roast the meat for 30 minutes in a roasting pan.) Remove from the heat and let cool. When the meat has cooled, slice it into thick julienne and add it to the vegetable mixture.
7. To serve, add just enough of the reserved dressing to the salad to moisten it. Toss gently to combine, being sure not to break up the capers. Taste for seasoning.
8. Arrange the steak salad in a large, shallow serving bowl, mounding it high. Alternate the egg wedges and cherry tomato halves around the outside edge. Garnish with the herbs and serve, passing the remaining dressing at the table.

Advance Preparation: Can be prepared through step 6 up to 1 day ahead. Refrigerate the salad, covered well, making sure the potatoes are on the bottom of the bowl. The dressing can be left at room temperature. The salad can be made completely, including garnish, up to 2 hours ahead. Cover well and refrigerate. SERVES 4 AS A MAIN COURSE OR 6 TO 8 ON A BUFFET

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Submitted 4/27/06.
Source: The New California Cook
Submitted By: b smith

Grilled Steak and Potato Salad