Steak with Ranch Potato Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 440 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 71 milligrams
- Sodium
- 616 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 3 grams
- Protein
- 39 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
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
Directions
- 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.