In our household, the battle between having meat and potatoes vs. a salad for dinner is a common issue. This recipe solves both problems, making it a meal everyone can enjoy. This salad is a complete meal on one plate. It is very filling with potatoes and meat but healthy at the same time. It can easily be made in 30-40 mins, making it a perfect week day meal or if unexpected guests stop by and you want a beautiful dinner in a hurry. The Jazzy potatoes are ideal for this recipe because of their density. In comparison to store bought potatoes they stayed intact during the entire boiling and frying process. Giving a beautiful result that gave me perfect looking potatoes. The flavor of the potato was also not watered down by the boiling process. Making them the tastiest potato I have ever used for this recipe.
2-3 tablespoons extra-virgin olive oil
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb JAZZY potatoes (about 12)
2 tenderloin steaks (or whatever type you prefer)
8 cups lightly packed arugula
½ cup sliced red onion
1 cup halved/whole cherry tomatoes
1/4 cup crumbled blue cheese
2 tablespoons extra-virgin olive oil
1 teaspoon wine vinegar
1 teaspoon Dijon mustard
In a small bowl, stir together oil, paprika, oregano, salt and pepper; set aside.
Scrub and halve potatoes. Place in water and boil until tender (but not overdone). Toss with half of the paprika mixture. Pan fry cooked potatoes until they start to brown and remove from heat.
Rub remaining paprika mixture all over steak. Place steak grill over medium-high heat; close lid and grill, turning once, until steak is medium-rare, or done o your liking, Transfer steak to cutting board; let stand for 3 minutes before thinly slicing across the grain.
Vinaigrette: Meanwhile, in large bowl, whisk together oil, vinegar, mustard, salt and pepper.
Add arugula, red onion, tomatoes, potatoes and steak; toss to coat. Sprinkle with blue cheese and vinaigrette.