A few weeks ago I made it a personal mission to go the entire summer without posting a single salad recipe. Could she do it? She could not. Sorry, but if there’s ever a salad recipe you need to try, Steak and Potato Bowls are it! I’m confidently proclaiming it one of my favorite dishes of the year, and the dressing drizzled on top is a must try. It’s the reason I’ve been eating more salads then ever lately.
Meat and Potatoes Remix
Mixed greens are topped with caramelized onions, cherry or grape tomatoes, roasted potato bites, and sizzling grilled steak. Grilling steak got you scared? I’ll show you my foolproof method for achieving juicy and tender flank steak. Seriously it’s a cinch, and a method you’ll be using all summer long. Steak and Potato Bowls are packed with filling and healthy ingredients, and I guarantee you’ll be full for hours after enjoying each delicious bite. Sweet caramelized onions with smoky steak, creamy potatoes with crunchy greens, fresh, filling and FUN. You’ve got to try for yourself. I love these bowls warm and fresh, and cold too! That said, you can prepare all the cooked components – steak, caramelized onions, and potatoes – a day ahead of time then assemble for an easy lunch or toss together dinner. Get after it!
Start by caramelizing 1 large sweet onion that’s been thinly sliced. Simply add it plus 1 Tablespoon extra virgin olive oil to a large skillet over medium heat then saute, stirring occasionally, until the onions are caramelized and golden brown. They are SO sweet and SO AMAZING! Ahem. That is to say, I love me some caramelized onions. Set aside – you can do this a day ahead of time.
Next grill 3/4lb flank steak. No marinating necessary – just rub both sides with extra virgin olive oil and season generously with the steak seasoning of your choice (I love this one, otherwise salt and pepper is just fine.) Now, here’s how to grill a juicy and tender flank steak every time:
Step 1: Preheat the grill with all burners set to high heat until the internal temperature reaches at least 500 degrees. Step 2: Turn 1/2 or 1/3 of the burners (depending on how many burners your grill has) to low heat. Step 3: Place your steak on the high heat side of the grill then grill for 1-1/2 minutes per side, closing the lid between flipping. Step 4: Move the steak over to the low heat side of the grill then grill for 2 minutes per side for medium/medium-well (or more or less depending on how you like your steak cooked,) keeping the lid closed between flipping.
Let the steak rest for a minimum of 10 minutes before slicing against the grain. BOOM – perfect steak every time! Like the onions, you can grill and slice the steak a day ahead of time.
Last step is to roast 10oz baby yukon gold potatoes. Cut into sixths, or quarters if small, then toss with 1 Tablespoon extra virgin olive oil and homemade seasoned salt. I like to use my Air Fryer to roast the potatoes for 25 minutes at 360 degrees, but you can roast them on a nonstick-sprayed, foil-lined baking sheet for 30-40 minutes at 425 degrees.
When it’s time to serve, divide 3 – 4oz spring greens between two bowls. If you live in the DSM area – be sure to visit Jenny at Dog Patch Urban Gardens for fresh greens and microgreens all summer. I met her at a playground a few months ago and she has the CUTEST farm stand in Beaverdale where she sells her greens + tons of other local produce!
Top with the caramelized onions, grilled steak, roasted potatoes, plus halved grape or cherry tomatoes, then dress. I think balsamic vinaigrette would be delicious drizzled over these bowls, but Tessemae’s Creamy Ranch dressing is just HEAVEN! This dressing is the sole reason I’m eating more salads then ever these days. It’s packed with dill and I cannot say enough good things about it. Look for it in the refrigerated dressings section at your grocery store.
Whooo’s hungry?!
More Plate-Busting Salads
Big Mac Salad Steak Salad with Maple Balsamic Vinaigrette Italian Sub Salad Fruit and Berry Quinoa Chicken Salad Chicken Caesar Salad Jennifer Aniston Salad
Like this recipe? Share it with friends!
title: “Steak And Potato Bowls Meat And Potatoes Remix” ShowToc: true date: “2024-09-22” author: “Karen Harrison”
A few weeks ago I made it a personal mission to go the entire summer without posting a single salad recipe. Could she do it? She could not. Sorry, but if there’s ever a salad recipe you need to try, Steak and Potato Bowls are it! I’m confidently proclaiming it one of my favorite dishes of the year, and the dressing drizzled on top is a must try. It’s the reason I’ve been eating more salads then ever lately.
Meat and Potatoes Remix
Mixed greens are topped with caramelized onions, cherry or grape tomatoes, roasted potato bites, and sizzling grilled steak. Grilling steak got you scared? I’ll show you my foolproof method for achieving juicy and tender flank steak. Seriously it’s a cinch, and a method you’ll be using all summer long. Steak and Potato Bowls are packed with filling and healthy ingredients, and I guarantee you’ll be full for hours after enjoying each delicious bite. Sweet caramelized onions with smoky steak, creamy potatoes with crunchy greens, fresh, filling and FUN. You’ve got to try for yourself. I love these bowls warm and fresh, and cold too! That said, you can prepare all the cooked components – steak, caramelized onions, and potatoes – a day ahead of time then assemble for an easy lunch or toss together dinner. Get after it!
Start by caramelizing 1 large sweet onion that’s been thinly sliced. Simply add it plus 1 Tablespoon extra virgin olive oil to a large skillet over medium heat then saute, stirring occasionally, until the onions are caramelized and golden brown. They are SO sweet and SO AMAZING! Ahem. That is to say, I love me some caramelized onions. Set aside – you can do this a day ahead of time.
Next grill 3/4lb flank steak. No marinating necessary – just rub both sides with extra virgin olive oil and season generously with the steak seasoning of your choice (I love this one, otherwise salt and pepper is just fine.) Now, here’s how to grill a juicy and tender flank steak every time:
Step 1: Preheat the grill with all burners set to high heat until the internal temperature reaches at least 500 degrees. Step 2: Turn 1/2 or 1/3 of the burners (depending on how many burners your grill has) to low heat. Step 3: Place your steak on the high heat side of the grill then grill for 1-1/2 minutes per side, closing the lid between flipping. Step 4: Move the steak over to the low heat side of the grill then grill for 2 minutes per side for medium/medium-well (or more or less depending on how you like your steak cooked,) keeping the lid closed between flipping.
Let the steak rest for a minimum of 10 minutes before slicing against the grain. BOOM – perfect steak every time! Like the onions, you can grill and slice the steak a day ahead of time.
Last step is to roast 10oz baby yukon gold potatoes. Cut into sixths, or quarters if small, then toss with 1 Tablespoon extra virgin olive oil and homemade seasoned salt. I like to use my Air Fryer to roast the potatoes for 25 minutes at 360 degrees, but you can roast them on a nonstick-sprayed, foil-lined baking sheet for 30-40 minutes at 425 degrees.
When it’s time to serve, divide 3 – 4oz spring greens between two bowls. If you live in the DSM area – be sure to visit Jenny at Dog Patch Urban Gardens for fresh greens and microgreens all summer. I met her at a playground a few months ago and she has the CUTEST farm stand in Beaverdale where she sells her greens + tons of other local produce!
Top with the caramelized onions, grilled steak, roasted potatoes, plus halved grape or cherry tomatoes, then dress. I think balsamic vinaigrette would be delicious drizzled over these bowls, but Tessemae’s Creamy Ranch dressing is just HEAVEN! This dressing is the sole reason I’m eating more salads then ever these days. It’s packed with dill and I cannot say enough good things about it. Look for it in the refrigerated dressings section at your grocery store.
Whooo’s hungry?!
More Plate-Busting Salads
Big Mac Salad Steak Salad with Maple Balsamic Vinaigrette Italian Sub Salad Fruit and Berry Quinoa Chicken Salad Chicken Caesar Salad Jennifer Aniston Salad
Like this recipe? Share it with friends!
