Warm salad with steak and potatoes on a Delicious Blog

      Cooking recipe:

       Source: https://www.vkusnyblog.com/recipe/teplyj-salat-so-stejkom-i-kartofelem/Notes on ingredients:

      Meat. Beef tenderloin is perfect here – it's always soft and easy to cook. Alternatively, you can make this salad with rib eye or striploin.

      If meat is not an option, you can use chicken thigh fillets as a protein component, lightly marinated with soy sauce and black pepper, and then fried in a pan until cooked.

      Potato. For a salad, it is better to use potatoes with a low starch content – they will keep their shape well after cooking and after subsequent frying./

      If time and conditions allow you, you can bake potatoes – for example, according to this recipe, but without pesto.

      Tomatoes. I used cherry, but according to the season, desire and availability, you can take a ripe large tomato with a rich tomato flavor.

      Celery. Celery stalks give this salad freshness and its own special flavor. If you don't like this vegetable, you can replace it with a fresh cucumber.

      Salad mix. I used pure romaine. But iceberg, lollo bionda, and baby spinach are also suitable here. For extra spice, you can add some arugula to the salad.

      Oil. By default, the dressing is prepared with Extra Virgin oil. Instead, you can use refined sunflower oil, olive oil, rapeseed oil, grape seed oil, etc. The taste of the dressing will become less intense.

      Mustard. This recipe uses French grainy mustard, which gives a savory, but at the same time light and sweet taste. If you want to add more spice to the dressing, use Dijon mustard.

      Soy sauce. It gives the dressing its characteristic umami flavor, which goes very well together. with steak.

      Worcester. It gives its own characteristic flavor. If you don't have any options to buy it, just replace it with a similar amount of soy sauce.

      Lemon juice. This acidic component of the dressing can optionally be replaced with white wine or apple cider vinegar.

      We proceed to cooking.

      We are preparing the refueling. We put all the ingredients in a glass and punch it with an immersion blender.

      Tomatoes are cut into halves, celery is cut into slices across.

      Cut the fillet into 2 cm thick medallions. Add salt and pepper. Fry for half a minute in a maximally heated frying pan, greased with oil.

      Bring to medium roast in a preheated 180 degree oven for 3 minutes. Take out the meat and let it rest for 5 minutes.

      Cut the potatoes into slices.

      Fry in vegetable oil until golden brown on all sides.

      We tear the salad with our hands and put it in a bowl. Add 2/3 of the dressing and mix.

      We put the salad in serving plates, add tomatoes, celery, potatoes, chopped tenderloin and the remaining dressing. We are serving.

      Enjoy your meal!



       This recipe for a warm salad with steak and potatoes has been tested and prepared by chef Tatiana Nazaruk, the author of a Delicious Blog.

      Do you want to thank me? It's easy!