Steak, Potato And Green Bean Salad Recipe

Cooking Directions

• STEP 1.In a bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper.
• STEP 2.Add steak to the marinade and let it sit for at least 30 minutes.
• STEP 3.Preheat grill to medium-high heat and grill the steak to desired doneness.
• STEP 4.Let the steak rest for a few minutes before slicing.
• STEP 5.In a separate bowl, toss potatoes with olive oil, salt, and pepper.
• STEP 6.Spread the potatoes on a baking sheet and roast in the oven until golden and crispy.
• STEP 7.In a pot of boiling water, blanch the green beans for 2-3 minutes, then transfer to an ice bath to stop the cooking process.
• STEP 8.In a small bowl, whisk together olive oil, vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 9.In a large bowl, combine sliced steak, roasted potatoes, blanched green beans, and vinaigrette.
• STEP 10.Toss gently to coat everything with the vinaigrette.
• STEP 11.Serve the salad at room temperature or chilled.

Cooking Tips

• For a more tender steak, let it marinate for a longer period of time, up to 24 hours.
• You can use any type of steak you prefer, such as ribeye, sirloin, or flank steak.
• Feel free to add other vegetables like cherry tomatoes or red onion for extra freshness.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Bring the salad to room temperature before serving.
• Serve as a main course or as a side dish with grilled chicken or fish.