Grilled steak and potato salad
Baked goodies like brownies and cakes are super easy to infuse without much guidance, but if you’re looking for summer recipes for dinner rather than a dessert that’s jam-packed full of sugar, then this salad might just be an ideal option for the occasion, and it’s no more complicated to pull off than your average space cake.
Whether you’re a beginner in the kitchen or an experienced chef, this delicious steak and potato salad is a fast and easy side that checks all the boxes. It’s full of flavour, personalizable based on personal preference or allergies, and it keeps well in the fridge, so it can be made well in advance of when you need it.
Steak and potato salad recipe
This meaty potato salad includes all the good things you’d hope for, including steak, potato, romaine lettuce, olive oil, feta cheese, and chives, but you will need an activated ingredient to pull this edible recipe together. Cannabis-infused olive oil is the key to elevation for this side dish, so if you don’t already have some on hand, then head on over to our guide, where you’ll learn how to get started.
Preparation time: 20 minutes
Cooking time: 20 minutes
- 1 ½ pound boneless sirloin steak
- 1 ¼ pounds red-skinned potatoes (quartered)
- 2 romaine lettuce hearts (shredded or chopped)
- 1 beefsteak tomato (quartered and sliced)
- ½ cup extra virgin olive oil
- ½ cup feta cheese (crumbled)
- ¼ cup fresh chives (chopped)
- 4 tablespoons steak sauce
- 2 tablespoons cannabis-infused olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoon Dijon mustard
- Salt and pepper to taste
- Large mixing bowl
- BBQ tongs
- Rimmed baking pan
- Small mixing bowl
- Sauce brush
- Salad bowl
- Salad tongs
Preheat the oven to 450°F.
In a large mixing bowl, toss the potato quarters with 2 tablespoons extra virgin olive oil and a pinch or two of salt.
Spread the potatoes out across a rimmed baking pan.
Bake the potato chunks in the oven for 20 minutes or until golden and tender, turning once halfway through.
While the potatoes are baking, whisk the vinegar, steak sauce, and 2 tablespoons of extra virgin olive oil together in a small bowl and set it aside for now.
Heat a large skillet in the oven and brush the steak with extra virgin olive oil before following up that bath with a pinch of salt and pepper and tossing it into the pan.
Cook the steak to sear it, which should take around 2 minutes for each side.
Brush some of the vinaigrette onto the steak and then transfer it to the top oven rack to cook at 120°F for another 4-5 minutes.
Remove the steak from the oven and give it 5 minutes to rest.
Add 2 tablespoons of cannabis-infused olive oil to the bowl with the vinaigrette mixture from earlier.
In a large salad bowl, toss the romaine lettuce, tomato, and chives, along with a pinch of salt.
Drizzle the remaining vinaigrette mixture over the top of the salad.
Divide the salad between plates before topping with an equal portion of steak, potatoes, feta cheese, and chives.
Meat and potato salad storage tips, tricks, and information
Meat and potato salad, like most green-based salads, is best served fresh, and freezing is never recommended. However, if you’d like, it is possible to prepare the meat and potatoes and store them separately in the fridge alongside the premixed greens so that each ingredient is ready to be heated and tossed together in a jiffy once dinner arrives.