Steak and Bitter Greens Salad With Crispy Potatoes and Lemon-Parmesan Dressing


To think that a delicious, flavorful dinner could come together with just five ingredients (in addition to salt, pepper, and olive oil) might make one wonder why cook complicated dishes at all? This is lighter than your average steak and potatoes meal, thanks to bitter greens, which are tossed with a lemony-parmesan vinaigrette. Note that the vinaigrette might taste too tart on it’s own, but when it’s tossed with the crispy potatoes and rich steak, it’s just right. Serve for a special family dinner, date night, or even company.

Easy Dinner Recipes: Steak Salad With Crispy Potatoes and Lemon-Parmesan Dressing
A flavorful and easy dinner comes together with just five ingredients (plus salt, pepper, and olive oil). This steak and potatoes meal is bursting with bitter greens tossed with a lemony-parmesan vinaigrette, crispy potatoes, and juicy steak. Get the recipe:Steak Salad With Crispy Potatoes and Lemon-Parmesan Dressing. Photo: Jen Causey
Hands On Time:
40 mins
Total Time:
1 hrs


  • 1 pound baby Yukon Gold potatoes

  • 1 tablespoon plus 1¾ tsp. kosher salt, divided

  • ¼ cup plus 2 Tbsp. olive oil, divided

  • 1 ¼ teaspoon black pepper, divided

  • 2 ounces Parmesan cheese, grated (about ½ cup), divided

  • 1 pound sirloin steak (1 in. thick)

  • 2 teaspoons lemon zest plus ½ cup fresh juice (from 4 lemons)

  • 8 cups bitter greens, such as escarole, endive, radicchio, and/or mustard greens


  1. Preheat oven to 450°F. Combine potatoes and 1 tablespoon salt in a medium pot and cover with cold water by 1 inch. Bring to a boil over high. Reduce heat to medium and simmer until potatoes are tender when pierced with a sharp knife, 12 to 15 minutes. Drain potatoes and return them to pot.

  2. Pour 1 tablespoon oil on a rimmed baking sheet and scatter potatoes over it. Using a glass or flat-bottomed measuring cup, gently flatten each potato. Turn potatoes to coat in oil and season with ½ teaspoon each salt and pepper. Scatter ¼ cup cheese over potatoes. Bake until golden and crispy, 18 to 20 minutes.

  3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Season steak with 1 teaspoon salt and ½ teaspoon pepper. Add steak to skillet and cook, turning once, until deeply browned, about 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.

  4. Whisk together lemon zest and juice and remaining ¼ cup oil, ¼ cup cheese, and ¼ teaspoon each salt and pepper in a medium bowl. Place greens in a large bowl; drizzle with half of the dressing and toss to coat. Transfer to a platter, top with warm potatoes and steak, and drizzle with remaining dressing.

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