Steak with Potato Salad

This hearty meal pairs classic seared steaks with a sweet and spicy baked potato salad.

Mike and Mark Black|Aug 26, 2022
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45 Minutes

3-4 Servings

Easy

steak | potato salad | grilling

Meat and potatoes has become a euphemism for basic, but this recipe from

Terry Black’s BBQ

in Austin proves that the dish itself can be anything but. Chefs Mike and Mark Black reimagined the steakhouse classic of steak served with a baked potato into the perfect late summer dinner. The steak is seasoned and seared in a

Carbon Steel Frying Pan

on the grill to give it a crispy exterior, while the potatoes are baked then tossed into a sweet and spicy potato salad. Serve this dish at your last BBQ as a fitting send off to summer.

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Ingredients

For the Potato Salad:

1

pound russet potatoes, peeled and cut into ½” dice

2

tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

cup mayonnaise

¼

cup scallion, sliced into ¼” pieces

¼

cup chopped fresh dill

1

teaspoon diced fresh or pickled jalapeño

1

tablespoon chopped parsley

1

tablespoon yellow mustard, such as French’s

1

tablespoon pickle juice

1

tablespoon plus 1 ½ teaspoons sugar

1

tablespoon apple cider vinegar

For the Steaks:

2

boneless prime rib eye steaks, 1 ½” thick (about 2–2 ½ pounds total)

1

tablespoon seasoned salt such as Lawry’s

2

tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

Instructions

STEP 1

For the potatoes, preheat oven to 350F. Toss potatoes with olive oil, season with salt and pepper. Bake until cooked through and light golden brown, about 35 minutes. Set aside to let cool.

STEP 2

In a large bowl, mix together mayonnaise, scallion, dill, jalapeño, parsley, mustard, pickle juice, sugar, and vinegar. Gently fold cooled potatoes and black pepper to taste into the dressing using a spatula and chill in the refrigerator for at least 2 hours and up to overnight.

STEP 3

For the steaks, pat dry and rub all over with the seasoned salt. Let sit at room temperature at least 20 minutes or up to 2 hours in the refrigerator (bring to room temperature before cooking).

STEP 4

Heat a

Carbon Steel Frying Pan

over medium-high on a grill until hot, 3–5 minutes. Add olive oil, then steaks. Close the grill and cook, checking steaks and flipping halfway through so a nice crust forms on either side, about 7–8 minutes total for medium rare (the internal temperature should read between 120–125F).

STEP 5

Transfer steaks to a cutting board and rest 10 minutes. Slice, season with salt and pepper, and serve with chilled potato salad.