Description
Grilled baby potatoes and steak star in this spring salad. A vibrant mix of spring vegetables and a tangy yogurt dressing complete this hearty dish.
Ingredients
Units
Scale
- 1/2 teaspoon sumac
- juice of 1/2 lemon
- 1/4 cups (59 ml) plain (0% Icelandic yogurt)
- 2 Tablespoons whole grain mustard
- 2 cloves garlic grated
- 1/2 inch fresh ginger (grated)
- 5 grinds freshly ground black pepper
- 1 teaspoon honey
- 1/8 teaspoon salt
- 1.5 lbs (680 g) baby white potatoes
- 2 Tablespoons extra virgin olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- freshly ground black pepper
- 1 lbs (454 g) sirloin steak (can purchase pre-cut in strips)
- 2 teaspoons vegetable oil (if using stove top vs grill)
- salt and pepper
- 5 baby dill pickles (cut in half)
- 1 spring onion (sliced into rounds)
- 5 spring radishes (tops removed, cut in half)
- 3 cups (710 ml) mixed spring greens
- 12 asparagus tips
- 2 Tablespoons parsley (chopped)
Instructions
- For the Dressing: Add ingredients to a bowl and mix to combine. Cover and store in the fridge.
- For the Potatoes (Grill): Preheat grill.
- Add potatoes to a bowl and mix with olive oil, paprika, salt, and pepper.
- Add to a packet made from folded aluminum foil.
- Place on the grill and cook for 10 minutes. Pierce a potato with a fork; if the fork goes all the way through, the potatoes are done.
- For the Potatoes (Oven): Preheat oven to 400°F (204°C).
- Add potatoes to a large bowl and drizzle with olive oil, paprika, salt, and pepper. Toss to evenly coat.
- Place on aluminum foil and bake for 45 minutes, flipping halfway through.
- For the Steak (Grill): Preheat grill and season both sides of the steak with salt and pepper.
- Grill until cooked through.
- Rest and cut into strips.
- For the Steak (Stove Top): Add a little vegetable oil to a cast iron skillet.
- Cut meat into strips (or purchase pre-cut strips) and season.
- Cook until the meat is done.
- For Plating: Add greens to a large platter.
- Add potatoes, steak, and vegetables in separate piles over the greens.
- Top with spring onion and parsley.
- Serve dressing on the side.
Notes
- For perfectly grilled potatoes, ensure your grill is hot before adding the foil packet. This helps achieve a crispy exterior.
- To make this recipe ahead, prepare the dressing and grill/bake the potatoes a day in advance. Store separately and combine just before serving.
- Feel free to adjust the vegetables based on seasonal availability. Other spring options include sugar snap peas, green beans, or favas.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 500
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 10
- Protein: 30
- Cholesterol: 80