Steak Salad with Potatoes and Arugula

Total Time:
30 min
30 min

4 servings

  • 8 ounces small red-skinned potatoes
  • Kosher salt and freshly ground black pepper
  • One 1-pound strip steak, 3/4- to 1-inch thick
  • 3 tablespoons olive oil
  • 1/2 teaspoon paprika
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • 8 ounces baby arugula (about 12 cups)
  • 2 tomatoes, chopped
  • Put the potatoes in a medium pot and cover with cold water by 1 inch; add a generous pinch of salt. Bring to a boil and cook until tender throughout, about 10 minutes. Drain, cool slightly and then halve or quarter if large.

  • While the potatoes cook, season the steak generously on both sides with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the steak and cook, turning once, until brown on both sides and cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes and reserve the skillet for making the vinaigrette.

  • Bring 1/4 cup water and the paprika to a boil in the reserved skillet over medium-high heat, scraping up any brown bits, until slightly reduced, about 30 seconds. Remove from the heat and stir in the vinegar, mustard, soy sauce, Worcestershire and the remaining 2 tablespoons oil.

  • Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vinaigrette. Divide the arugula, tomatoes and potatoes among 4 large plates or bowls. Top with the sliced steak and evenly drizzle with the vinaigrette.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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