| Level: | Easy |
| Total: | 1 hr 20 min |
| Cook: | 1 hr 20 min |
| Yield: | 4 servings |
Ingredients
- 2 medium russet potatoes
- 3 tablespoons olive oil, plus more for brushing
- 1/2 cup sour cream
- 2 tablespoons buttermilk
- 1/4 cup chopped fresh chives
- Juice of 1/2 lemon
- Kosher salt and freshly ground pepper
- 1 3/4-pound boneless sirloin steak
- 1 large red onion, sliced into thick rings
- 6 ounces baby spinach or chopped regular spinach
- 2 to 3 tablespoons steak sauce
Instructions
- Preheat the oven to 400 degrees F. Pierce the potatoes with a fork and brush with olive oil. Bake directly on the oven rack until tender, about 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes.
- Meanwhile, preheat a grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4 to 5 more minutes for medium-rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest 5 minutes.
- Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl. Thinly slice the steak. Divide the salad among plates, top with the steak and serve with the potatoes.
Nutrition Facts
| Calories | 496 calorie |
| Total Fat | 23 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 118 milligrams |
| Sodium | 440 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 4 grams |
| Protein | 44 grams |
| Sugar | 4 grams |
Reviews
Made this to take on a vineyard picnic and it was wonderful. Easy to prepare that morning and put in separate containers and mixed on site. Rolled the potatoes in sea salt before baking and that seemed to add great seasoning. Served sauce on the side and had rave reviews from all guests.
I love this salad!!! It’s wonderful. I don’t usually mix the steak sauce in, but rather serve it on the side. I’ve made it numerous times and it never disappoints.
I have made this recipe several times and I think we love it more with every bite. Simple, delicious and easy–thanks for this one food network magazine–it’s a keeper : Krissy, Southgate, MI
This recipe is absolutely delicious. I used a skirt steak, rather than sirloin, and it was fabulous. It’s quick,easy, and a dish that can be served to invited quests.
I was a bit skeptical, but OH MY! We all loved it! I will definitely make it over and over again!
made it with chicken and bbq sauce! we loved it!!!