Steak with Ranch Potato Salad

Total Time:
40 min
15 min
25 min

4 servings

  • 1 pound red potatoes, cut into 1-inch cubes
  • Kosher salt
  • 2 stalks celery, chopped
  • 1/4 cup light mayonnaise
  • 2 tablespoons dijon mustard
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/3 cup buttermilk
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon paprika
  • 3 tablespoons chopped fresh chives
  • 1 1/2 pounds flank steak, trimmed of excess fat
  • 1 bunch watercress, tough stems removed
  • Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and rinse under cold water to cool, then transfer to a large bowl and add the celery.

  • Meanwhile, whisk the mayonnaise, mustard, olive oil, buttermilk, Worcestershire sauce, paprika and chives in a large bowl. Brush 3 tablespoons of the dressing all over the steak. Toss 1/2 cup of the dressing with the potatoes and celery; set aside the remaining dressing.

  • Sprinkle 1/2 teaspoon salt evenly in a large cast-iron skillet and heat over high heat until very hot, 5 minutes. Drizzle a small amount of olive oil (about 1/4 teaspoon) into the skillet. Add the steak; sear until well browned, 4 to 5 minutes. Reduce the heat to medium high; flip the steak and sear until well browned on the other side, 4 to 5 more minutes for medium rare. Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain. Toss the watercress with the remaining dressing. Serve with the steak and potatoes.

  • Photograph by Charles Masters

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