The Best Potato Salad with Seared Steak
The Best Potato Salad with Seared Steak
Ingredients
For the Potato Salad
- 2 pounds fingerling potatoes
- 4 hard-boiled eggs, chopped
- 1/2 red onion, finely diced
- 2 scallions, finely sliced
- 2 corn, ears, boiled, charred, and kernels removed
- 4 gherkins, chopped
- 2 tablespoons grainy mustard
- 2 tablespoons smoky mustard
- 3 tablespoons mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons dill, fresh, chopped
- salt, to taste
- black pepper, freshly ground, to taste
For the Seared Steak
- 1 1/2 pounds strip loin steak, about two 12-ounce steaks
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Prepare the potatoes: Place fingerling potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes well and let them steam dry in the colander for a few minutes. Once cool enough to handle, halve the potatoes.
⏱️ 25 min
- 2
Prepare the corn: While potatoes are cooking, boil the corn ears in a separate pot of water for 5-7 minutes until tender. Remove from water and, if desired, char the corn using a grill or kitchen blowtorch for added smokiness. Once cool, carefully cut the kernels from the cobs.
⏱️ 15 min
- 3
Prepare remaining salad components: Chop the hard-boiled eggs. Finely dice the red onion and finely slice the scallions. Chop the gherkins and fresh dill.
⏱️ 10 min
- 4
Assemble the potato salad: In a large mixing bowl, combine the halved potatoes, chopped hard-boiled eggs, diced red onion, sliced scallions, charred corn kernels, chopped gherkins, and fresh dill. Add the grainy mustard, smoky mustard, mayonnaise, olive oil, and red wine vinegar. Season generously with salt and freshly ground black pepper. Mix everything well to ensure all ingredients are coated. Taste and adjust seasoning as needed.
⏱️ 10 min
- 5
Sear the steak: Pat the strip loin steaks dry thoroughly with paper towels. Season generously on all sides with salt and freshly ground black pepper. Heat a cast-iron skillet over high heat until it begins to smoke lightly. Carefully place the steaks in the hot skillet and sear for 3-5 minutes per side for medium-rare, or 5-7 minutes per side for medium, depending on the thickness of your steaks. Use a meat thermometer to check for desired doneness (130-135°F for medium-rare, 135-140°F for medium).
⏱️ 12 min
- 6
Rest and slice steak: Remove the seared steaks from the skillet and place them on a cutting board. Let them rest for 5-10 minutes; this allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the rested steaks against the grain into thick pieces.
⏱️ 10 min
- 7
Serve: Divide the prepared potato salad among serving plates or bowls. Arrange the sliced seared steak on top of the potato salad. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Potato Salad with Seared Steak
Ingredients
For the Potato Salad
- 2 pounds fingerling potatoes
- 4 hard-boiled eggs, chopped
- 1/2 red onion, finely diced
- 2 scallions, finely sliced
- 2 corn, ears, boiled, charred, and kernels removed
- 4 gherkins, chopped
- 2 tablespoons grainy mustard
- 2 tablespoons smoky mustard
- 3 tablespoons mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons dill, fresh, chopped
- salt, to taste
- black pepper, freshly ground, to taste
For the Seared Steak
- 1 1/2 pounds strip loin steak, about two 12-ounce steaks
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Prepare the potatoes: Place fingerling potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes well and let them steam dry in the colander for a few minutes. Once cool enough to handle, halve the potatoes.
⏱️ 25 min - 2
Prepare the corn: While potatoes are cooking, boil the corn ears in a separate pot of water for 5-7 minutes until tender. Remove from water and, if desired, char the corn using a grill or kitchen blowtorch for added smokiness. Once cool, carefully cut the kernels from the cobs.
⏱️ 15 min - 3
Prepare remaining salad components: Chop the hard-boiled eggs. Finely dice the red onion and finely slice the scallions. Chop the gherkins and fresh dill.
⏱️ 10 min - 4
Assemble the potato salad: In a large mixing bowl, combine the halved potatoes, chopped hard-boiled eggs, diced red onion, sliced scallions, charred corn kernels, chopped gherkins, and fresh dill. Add the grainy mustard, smoky mustard, mayonnaise, olive oil, and red wine vinegar. Season generously with salt and freshly ground black pepper. Mix everything well to ensure all ingredients are coated. Taste and adjust seasoning as needed.
⏱️ 10 min - 5
Sear the steak: Pat the strip loin steaks dry thoroughly with paper towels. Season generously on all sides with salt and freshly ground black pepper. Heat a cast-iron skillet over high heat until it begins to smoke lightly. Carefully place the steaks in the hot skillet and sear for 3-5 minutes per side for medium-rare, or 5-7 minutes per side for medium, depending on the thickness of your steaks. Use a meat thermometer to check for desired doneness (130-135°F for medium-rare, 135-140°F for medium).
⏱️ 12 min - 6
Rest and slice steak: Remove the seared steaks from the skillet and place them on a cutting board. Let them rest for 5-10 minutes; this allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the rested steaks against the grain into thick pieces.
⏱️ 10 min - 7
Serve: Divide the prepared potato salad among serving plates or bowls. Arrange the sliced seared steak on top of the potato salad. Serve immediately and enjoy!
⏱️ 3 min