Ingredients
- 8 ounces boneless sirloin (1 1/2-inches thick) or other well-priced steak
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 6 medium red potatoes, quartered
- 1/4 cup grape tomatoes, halved
- 1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces
- 1/4 cup shredded Cheddar cheese
- Sour Cream-Bacon Dressing, recipe follows
Directions
Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes.
Preheat the oven to 400 degrees F and heat the grill to hot.
In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside.
Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side. Remove the steak from the grill and let rest under tented foil.
To assemble the salad: Divide the lettuce among 4 plates. Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates. Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese.
Sour Cream-Bacon Dressing:
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons sour cream
- 1/2 teaspoon garlic powder
- 3 tablespoons extra-virgin olive oil
- 2 strips bacon, cooked until crisp and then chopped, fat reserved from pan (about 1 tablespoon)
- 2 green onions, chopped
- Kosher salt and freshly ground black pepper
In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil and bacon fat to emulsify. Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary.
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By ADMIN CUST SVC
Knoxville, TN
on December 18, 2012
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Update: The culinary team has incorporated bacon fat into the dressing recipe as seen on the show.
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By srf0601_12108057
Windham, 58
on December 04, 2012
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Delicious! I made it with a rib eye steak...one of the best salads I've ever had!
By mdm427
Chicago, IL
on November 06, 2012
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So good! This is a definite keeper. Non-salad loving boyfriend went back for seconds! Made it according to the recipe and it turned out great! Next time will add shaved carrots for more veggies.
Note: On the show, Melissa incorporated the bacon drippings/grease into the salad dressing and supplemented it with olive oil to equal 1/4 cup oil total. This is not noted in the directions but it's an important step! Makes the dressing much more bacon-y & delicious.
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