Steak with Ranch Potato Salad

Need a gluten free main course? Steak with Ranch Potato Salad could be an excellent recipe to try. For $3.68 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains around 40g of protein, 16g of fat, and a total of 402 calories. This recipe serves 4. It will be a hit at your The Fourth Of July event. 71 person were glad they tried this recipe. Head to the store and pick up buttermilk, paprika, red potatoes, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is great. If you like this recipe, take a look at these similar recipes: Ranch Steak Bruschetta Salad, Grilled Steak Salad with Horseradish Ranch Dressing, and Steak-Quinoa Salad with Avocado-Lime Ranch Dressing.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1/3 cup buttermilk

2 stalks celery, chopped

2 tablespoons dijon mustard

1 1/2 pounds flank steak, trimmed of excess fat

3 tablespoons chopped fresh chives

Kosher salt

1/4 cup light mayonnaise

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 teaspoon paprika

1 pound red potatoes, cut into 1-inch cubes

1 bunch watercress, tough stems removed

2 teaspoons Worcestershire sauce

Equipment:

sauce pan

bowl

whisk

frying pan

cutting board

Cooking instruction summary:

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

 

Step by step:


1. 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.

2. Drain and rinse under cold water to cool, then transfer to a large bowl and add the celery.

3. Meanwhile, whisk the mayonnaise, mustard, olive oil, buttermilk, Worcestershire sauce, paprika and chives in a large bowl.

4. 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.

5. Sprinkle 1/2 teaspoon salt evenly in a large cast-iron skillet and heat over high heat until very hot, 5 minutes.

6. Drizzle a small amount of olive oil (about 1/4 teaspoon) into the skillet.

7. 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.

8. Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain. Toss the watercress with the remaining dressing.

9. Serve with the steak and potatoes.

10. Photograph by Charles Masters


Nutrition Information:

Quickview
402k Calories
40g Protein
16g Total Fat
22g Carbs
31% Health Score
Limit These
Calories
402k
20%

Fat
16g
25%

  Saturated Fat
4g
31%

Carbohydrates
22g
7%

  Sugar
3g
4%

Cholesterol
106mg
36%

Sodium
563mg
24%

Get Enough Of These
Protein
40g
80%

Selenium
54µg
78%

Vitamin B6
1mg
64%

Vitamin B3
12mg
61%

Zinc
7mg
47%

Phosphorus
453mg
45%

Vitamin K
41µg
40%

Potassium
1252mg
36%

Vitamin B12
1µg
27%

Iron
3mg
22%

Magnesium
74mg
19%

Vitamin C
14mg
18%

Vitamin B1
0.27mg
18%

Vitamin B2
0.3mg
18%

Vitamin B5
1mg
16%

Copper
0.32mg
16%

Vitamin A
691IU
14%

Folate
55µg
14%

Manganese
0.26mg
13%

Fiber
2g
11%

Vitamin E
1mg
11%

Calcium
97mg
10%

Vitamin D
0.26µg
2%

covered percent of daily need
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