Food and Recipes Dish Salad Cast-Iron Steak Salad 5.0 (3) 1 Review A fresh way to enjoy a comforting meat-and-potatoes supper. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Published on January 30, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn Active Time: 30 mins Total Time: 30 mins Servings: 4 There’s one sure-fire to make a main-dish salad worth eating—put a steak on it! This recipe calls on the workhorse of the Southern kitchen—your trusty cast-iron skillet—to sear the perfect crust on budget-friendly strip steak, resulting in the perfect balance of tenderness and flavor. To take this dish up a tastier notch, we added some Yukon gold potatoes (quickly par-cooked in the microwave), which get gently crushed then crisped in the skillet with some help from the steak drippings. The finishing touch is a drizzle with a zippy Dijon vinaigrette powered by a secret ingredient—anchovies. Before you balk, give it a taste: In small amounts, anchovies give sauces a rich, savory flavor without any fishiness like you might expect. Of course, you can always leave them out, but now could be just the right time to try something new! Air Fryer Smashed Potatoes Ingredients 12 oz. baby gold potatoes (about 12 potatoes) 1 (about 1 1/4-lb.) strip steak, at room temperature 1 1/4 tsp. kosher salt, divided 3/4 tsp. black pepper, divided 1 Tbsp. canola oil 2 Tbsp. sherry vinegar 1 1/2 tsp. Dijon mustard 1 tsp. pure maple syrup 1/4 cup extra-virgin olive oil 3 anchovy fillets, finely chopped (1 1/2 Tbsp.), optional 2 garlic cloves, finely chopped (2 tsp.) 1 (5-oz.) pkg. mixed greens (about 5 cups) 1 medium shallot, thinly sliced (about 1/4 cup) 3/4 oz. Parmigiano-Reggiano cheese, shredded (about 1/4 cup) Directions Place potatoes in a medium-size microwavable dish. Add 3 tablespoons water, and cover with a lid or plate. Microwave on HIGH until potatoes are tender when pierced with a fork, 4 to 5 minutes. Uncover and let cool slightly, 6 to 8 minutes. While potatoes cool, pat steak dry with paper towels; sprinkle evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat a large cast-iron skillet over medium-high until it starts to smoke. Add canola oil, and place fatty edge of steak in skillet; cook, holding steak upright using tongs, until fat is browned and begins to render, about 2 minutes. Turn steak onto 1 flat side; cook, undisturbed, until it starts to brown, about 2 minutes. Flip and cook, undisturbed, 2 more minutes. Cook, turning occasionally, until an instant-read thermometer inserted in thickest portion of steak registers 125°F for medium-rare, about 6 to 8 minutes, or to desired degree of doneness. Turn steak to the opposite edge of the fatty long edge, holding it upright using tongs, and cook until browned, about 1 minute. Transfer steak to a cutting board, and let rest 8 to 10 minutes; reserve 1 tablespoon drippings in skillet. Reduce heat to medium. While steak rests, gently crush potatoes using bottom of a flat glass until potatoes crack but are still intact. Add to drippings in skillet, and sprinkle with 1/4 teaspoon of the salt. Cook, turning every 1 to 2 minutes, until potatoes are golden brown and crispy, about 4 minutes. Remove from heat. Whisk together vinegar, Dijon mustard, maple syrup, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Gradually whisk in olive oil until smooth and combined. Whisk in chopped anchovies (if desired) and garlic. Pour 2 tablespoons dressing into a large bowl; add mixed greens, sliced shallot, and shredded Parmigiano-Reggiano cheese, tossing until lightly coated. Transfer salad to a large platter. Slice steak against the grain, and place it and potatoes evenly on top of salad. Drizzle with 2 tablespoons dressing, and serve with remaining dressing on the side, if desired. Rate It Print