Gluten-Free Steak-and-Potato Salad

Celiac.com 09/20/2024 - Turn your classic meat and potatoes into a fresh, flavorful dish, by serving them over a bed of crisp romaine lettuce dressed with a tangy vinaigrette. This hearty yet refreshing gluten-free salad combines tender slices of sirloin steak with roasted red-skinned potatoes, juicy tomatoes, and creamy blue cheese for a meal that’s satisfying and delicious.

Ingredients:

• 1¼ pounds small red-skinned potatoes, quartered
• ¼ cup extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper
• 3 tablespoons steak sauce
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 1½ pounds boneless sirloin steak (about 1 inch thick)
• 2 romaine lettuce hearts, torn
• Small red onion sliced thin
• 1 large beefsteak tomato, quartered and sliced
• ¼ cup chopped fresh chives, plus more for topping
• ½ cup crumbled blue cheese

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Directions:

Prepare the Oven and Potatoes:

• Position racks in the top and bottom of the oven; place a rimmed baking sheet on the bottom rack. Preheat the oven to 450°F.
• Toss the quartered potatoes with 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and a few grinds of pepper in a bowl.
• Spread the seasoned potatoes on the preheated baking sheet and bake, turning once, until golden and tender, about 18 to 20 minutes.

Make the Vinaigrette:

• In a large bowl, whisk together the steak sauce, red wine vinegar, Dijon mustard, and the remaining 2 tablespoons of olive oil. Set aside.

Cook the Steak:

• Heat a large ovenproof skillet over high heat.
• Brush the sirloin steak on both sides with olive oil, and season generously with salt and pepper.
• Sear the steak in the skillet until browned, about 2 minutes per side.
• Brush the top of the steak with about 1 tablespoon of the prepared vinaigrette.
• Transfer the skillet to the top oven rack and cook until the steak reaches an internal temperature of 120°F for medium-rare, approximately 4 minutes.
• Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before thinly slicing against the grain.

Assemble the Salad:

• Whisk 2 tablespoons of the juices from the skillet into the remaining vinaigrette.
• Add the torn romaine lettuce, red onion, sliced tomato, and chopped chives to the bowl. Season with salt and pepper, and toss to combine.
• Divide the salad among plates, then top with the roasted potatoes, sliced steak, crumbled blue cheese, and a sprinkle of extra chives for garnish.