Steak & Potato Salad
Serves 215 mins prep15 mins cook
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.
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What you need
Instructions
Cook the Tots 1 Oven: Bake tots at 425°F for 20–25 minutes, flipping halfway. 2 Air fryer: Cook at 400°F for 14–16 minutes, shaking halfway. 3 Toss hot tots with grated Parmigiano and garlic powder. Make the Dressing 5 Mash anchovies and garlic into a paste. 6 Whisk in Dijon, honey, lemon juice & zest. 7 Slowly whisk in olive oil until emulsified. Stir in parsley + black pepper & salt Cook the Steak 9 Pat steak dry, season with salt & pepper. 10 Heat a skillet over high with olive oil. 11 Sear 2–3 minutes per side for medium rare. Rest 5 minutes, then slice thinly against the grain. Assemble the Salad 13 Toss arugula, red onion, and cherry tomatoes lightly with dressing. 14 Plate the greens, top with sliced steak. 15 Add Parm-crusted tots and finish with shaved Parmigiano + extra dressing.View original recipe