Steak and Potato Salad

If your crowd thinks salads aren’t filling, try this meat and potatoes version. Mound oven-roasted thyme potatoes, thin slices of succulent grilled steak and buttery sautéed mushrooms, hot or cold, over a bed of peppery, slightly bitter arugula. Use a time-saving purchased pomegranate dressing to add a sweet note of contrast. Side with toasted bread and slabs of pungent blue cheese.

Makes 4 servings


  • 2 cups sliced new potatoes
  • 4 tablespoons olive oil, divided
  • 1 tablespoon fresh thyme leaves
  • 2 inches bakery baguette
  • Salt, to taste
  • 1 12-ounce boneless ribeye steak, 1-inch thick
  • Pepper, to taste
  • 1½ cups baby bella mushrooms, sliced
  • 2 tablespoons butter
  • 6 cups arugula
  • ½ small red onion, thinly sliced
  • 2 ounces blue cheese
  • Purchased pomegranate salad dressing


Preheat oven to 400°F. On a small baking sheet, toss together potatoes, 2 tablespoons of the olive oil and thyme. Roast for 25 to 35 minutes or until fork tender.

Meanwhile, slice baguette into eight ¼-inch slices; place on another baking sheet. Drizzle with remaining olive oil and sprinkle with salt. Toast in oven for 8 to 10 minutes or until golden brown.
Set aside.

Preheat grill or a stovetop grill pan to medium-high. Season steak with salt and pepper. Cook steak on grill or in grill pan to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F). Let rest 3 minutes.

In a small saucepan, cook and stir mushrooms in butter over medium-high heat for 8 to 10 minutes or until lightly browned.

Slice steak ¼ inch thick. Divide arugula, potatoes, mushrooms, and onion equally among four plates. Top with sliced steak. Spread blue cheese onto toasted bread; add to salad plates. Serve with pomegranate dressing.

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