Steak & Potato Salad
Serves 2
15 mins prep
15 mins cook
30 mins total
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.
0 servings
For the Salad
For the CrouTots
For the Lemony Parsley Anchovy Dressing
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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.
