Steak-Spinach Salad With Sour-Cream Potatoes
- 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
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.
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.
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.
Photographs by Kate Sears
Recipe Courtesy of Food Network Magazine
Recipe courtesy of Emeril Lagasse