Meat-and-potato fans will enjoy this hearty salad featuring lean flank steak and roasted potatoes. The tangy side salad helps make this a well-balanced, nutritious meal. If you’d rather cut the carbs, omit the potatoes and double up on the mixed salad greens instead.

Ingredients for servings

    Grilled Steak & Potato Salad

  • baby Yukon Gold or red potatoes halved

  • 1 large garlic clove minced

  • 1 tsp ground cumin

  • 2 tsp fresh chopped thyme

  • 2 tsp fresh chopped rosemary

  • 0.25 tsp salt

  • 0.5 tsp ground black pepper

  • 2 tbsp red wine vinegar

  • 2 tbsp extra virgin olive oil

  • 2 tbsp water

  • lean flank steak trimmed

  • 6 cup packed mixed greens such as Romaine, baby arugula, baby kale or spinach

  • 1 cup cherry tomatoes halved


  • Place potatoes in a medium microwaveable bowl. Cover and microwave 5 minutes or until slightly tender. Cool to room temperature.

  • Combine garlic, cumin, thyme, rosemary, salt and pepper in a small bowl. Stir in vinegar, olive oil and water. Place 3 tablespoons dressing in a large plastic zip top bag or glass baking dish; add steak and potatoes. Seal bag or cover bowl, and marinate in the refrigerator for 30 minutes-4 hours until ready to grill. Reserve remaining dressing for the salad.

  • Prepare a charcoal fire or preheat grill to high heat. Place grill on grill rack, and coat with cooking spray. Grill steak, 6 minutes on each side for medium, or until desired degree of doneness. Let rest 5-10 minutes before slicing. Grill potatoes 3 minutes on each side or until cooked through and tender.

  • Arrange greens, tomatoes and potatoes evenly on 4 serving plates. Drizzle evenly with remaining dressing. Cut steak diagonally across grain into thin slices and arrange over salad.

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