Quick and Easy Steak with Potato Salad with Mike and Mark Black | Made In Cookware

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken breast is lower in fat and cheaper than steak.

Start by introducing the dish: steak and baked potato salad.

Select two prime rib eye steaks, noting to choose prime meat and look for marbling.

Season the steaks with Lowry's seasoned salt, kosher salt, and black pepper, applying a generous coat.

Heat a carbon steel pan with olive oil until hot, then add the seasoned steaks.

Leave the top of the pan open initially to avoid burning the outside while cooking through.

After a few minutes, flip the steaks to check for char, then close the pan to sear the other side.

Cook the steaks for about 7-8 minutes total, flipping halfway through, until desired doneness.

Let the steaks rest for 8-10 minutes after cooking.

While the steaks rest, prepare the baked potato salad by dicing 1/4 cup of green onions and adding them to a bowl.

Dice 1/4 cup of fresh dill and add it to the bowl with the green onions.

Chop 1/4 cup of fresh parsley and add it to the mixture.

Dice a jalapeno finely and add it to the bowl, adjusting the amount based on spice preference.

In the bowl, add mayonnaise, pickle juice, apple cider vinegar, mustard, sugar, and black pepper to create the dressing.

Mix the dressing ingredients until well combined, noting the vibrant colors.

Prepare russet potatoes by dicing them into 1/2 inch pieces and baking at 350°F for about 35 minutes with salt, pepper, and olive oil to prevent sticking.

Once the potatoes are done, mix them with the dressing until well coated.

Slice the rested steaks against the grain, separating the two muscle parts for even cutting.

Trim any excess fat from the steak, which can be reserved for flavoring.

Portion out two servings of potato salad and plate with the sliced steak.

Finish the dish with additional kosher salt and black pepper for taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens