Steak-Spinach Salad With Sour-Cream Potatoes (Food Network Kitchens) |
|
 |
Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
Ingredients:
2 medium russet potatoes |
3 tablespoons olive oil, plus more for brushing |
1/2 cup sour cream |
2 tablespoons buttermilk |
1/4 cup chopped fresh chives |
juice of 1/2 lemon |
kosher salt and freshly ground pepper |
1 3/4 -pound boneless sirloin steak |
1 large red onion, sliced into thick rings |
6 ounces baby spinach or chopped regular spinach |
2 to 3 tablespoons steak sauce |
Directions:
1. Preheat the oven to 400 degrees F. Pierce the potatoes with a fork and brush with olive oil. Bake directly on the oven rack until tender, about 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes.
2. Meanwhile, preheat a grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4 to 5 more minutes for medium-rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest 5 minutes.
3. Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl. Thinly slice the steak. Divide the salad among plates, top with the steak and serve with the potatoes.
4. Photographs by Kate Sears
|
|