Steak and Potato Salad with Gochujang Vinaigrette Recipe

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Abby Allen-Leach
Feb 10, 2020
2 min read

I cannot tell you how many salad recipes that I have made for dinner that do not translate well for lunch the next day. That’s right – I’ve opened up my pyrex containers the next day to many, sad, sad desk lunch salads. However, with this salad, recipe, it was my goal to create a bowl of greens that would stay perfectly crisp through lunch the following day (and then some). How, you ask? Well, with this hardy steak and potato salad.

If you weren’t already aware, Rollin’ Oats Natural Food Market has a fabulous selection of grass fed meats…specifically, steak! In my humble opinion, grass fed steak is just, well, more delicious. When you pair it will a bowl of premium, organic vegetables, well, that’s a done deal fore me!

For this recipe, you can cook the steak with a sous vide (such as Anova) if you have one, or, you can simply sear the steak in a ripping hot pan, for a similar effect.

The vinaigrette is super versatile. Use it to dress this beautiful salad, or even as a marinade for other meats. Additionally, feel free to use any steak that suits you! A ribeye would work equally as well for this recipe.

Steak and Potato Salad with Gochujang Vinaigrette

Abby Allen

This salad is fantastic for dinner when the steak and potatoes are still warm; however, it's an even better cold lunch the next day!

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Dish, Salad

Cuisine American, Korean

Servings

Calories 1078 kcal

Ingredients

Steak and Assembly

2 Strip Steaks Preferably grass fed
15-20 Small Potatoes Cut in half
1 bunch Salad Greens Such as Arugula or Mâche Rosettes
1 bunch Radishes Sliced in thin rounds
1 avocado Sliced thin
3 tbsp Chives Minced
1 tbsp Ghee I recommend Vital Farms

Gochujang Vinaigrette

1/4 cup Gochujang
1/4 cup Olive Oil
2 tbsp apple cider vinegar
1/2 Lemon
1 tbsp Soy Sauce
Salt To taste

Instructions

Gochujang Vinaigrette

whisk together all ingredients until combined in a medium bowl. Set aside.

Steak and Assemble

Heat a medium, salted bot of boiling water over high. When water starts to boil, add potatoes and cook for 6-8 minutes (until fork tender). Strain and add to bowl with vinaigrette.
If cooking via sous video, preheat sous vide to 129F (or desired temp). Salt steaks heavily on both sides. Vacuum seal and cook when preheated (to desired time and temp). For medium rare, 129F for an hour works great! When finished, remove from water bath. Heat skillet (such as cast iron) over medium-high with Ghee and sear for 1:00 minute on each side.
If cooking steak only via skillet, salt steak on one side heavily. Heat a cast iron skillet over medium high. Add Ghee until melted and add steak, salted side down and cook for 4 minutes. Flip and cook for another 3 minutes until a good crust has appears on both sides.
Remove steak from pan and allow to rest on a cutting board for 8-10 minutes. Cut steak against the grain into 1/2" thick slices.
Spoon potatoes from bowl with vinaigrette (reserve bowl with dressing) and combine with lettuce, radishes and onions. Top with steak with remaining dressing from bowl with potatoes and Avoacdo slices. Garnish with chives and serve.

Nutrition Facts

Steak and Potato Salad with Gochujang Vinaigrette

Amount Per Serving

Calories 1078 Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 12g75%

Cholesterol 100mg33%

Sodium 474mg21%

Potassium 4402mg126%

Carbohydrates 139g46%

Fiber 18g75%

Sugar 13g14%

Protein 41g82%

Vitamin A 588IU12%

Vitamin C 93mg113%

Calcium 126mg13%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 1078kcalCarbohydrates: 139gProtein: 41gFat: 43gSaturated Fat: 12gCholesterol: 100mgSodium: 474mgPotassium: 4402mgFiber: 18gSugar: 13gVitamin A: 588IUVitamin C: 93mgCalcium: 126mgIron: 8mg

Keyword Best Local St. Pete Food Stores, Best Organic Food Stores St. Pete, Gochujang Recipes, Grass Fed Steak Recipes, Local Recipes St. Petersburg FL, Local St. Pete Recipes, Recipes Using Local St. Pete Ingredients, Rollin' Oats Natural Food Market, Rollin' Oats St Pete FL, Rollin' Oats St Petersburg, St Pete Foodies Home Creations, Steak and Potato Recipes, Steak And Potato Salad With Gochujang Vinaigrette, Steak Salad Recipes, The Best Steak Salad Recipe

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February 10, 2020

Abby Allen-Leach

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Written by Abby Allen-Leach

I'm an Ohio Native and resided in the Buckeye State for the first 27 years of my life. In June of 2017, my boyfriend, Mike, and I moved to beautiful downtown St. Petersburg (job relocation for him- I didn't take much convincing) and we have reveled in every incredible moment of our journey here. I have a genuine passion for cooking and a love affair with food- I'm deeply infatuated with the art, experimentation and theatrics of it all. On weekends (and when I'm not in the kitchen), Mike and I try to cross a restaurant, brewery, cocktail bar, and local event (or two) off of our ever-growing list of places to experience in our fabulous city.

View all posts by: Abby Allen-Leach

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November 13, 2024 Ricotta & Mushroom Stuffed Rigatoni Recipe

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September 4, 2024 Slow Roasted Salmon with Citrus & Spicy Chili Crunch Recipe

Low effort and high reward is the name of the game with this take on slow-roasted salmon. The slow-roasting process ensures tender and flakey salmon that melts in your mouth with each bite. The addition of citrus makes this dish quite refreshing while the chili crunch sprinkles in bold and spicy notes. Though the ingredients involved are minimal, together they are the utmost well-balanced. There isn’t a ton of produce in season right now in Florida, but citrus, including orange varietals and grapefruit are goods that you’ll find plenty of during this time of year. Marrying together the invigorating flavors in citrus with a high-quality, fatty piece of wild salmon is quite lovely. The chili crunch aids in adding some texture and the torn fresh dill (or basil) rounds out the dish. Avocado, which is also in season in September, pairs well with all of these ingredients too. If you’d like to also incorporate that, use 1/2 of a ripe avocado and slice it into thin pieces. You can certainly go the extra mile by making your own variation of chili crunch or chili crisp (trust me, it’s much easier than you may think!), but there are plenty of solid options on grocery store shelves these days. One of my favorites is from Momofuku and you can find this at Rollin’ Oats (it’s actually on sale currently). They offer a regular chili crunch, spicy and also a hot honey version. Another reputable brand at Rollin’ Oats is by Mr. Bing – they have a mild and spicy option. When it comes to selecting your salmon, I always suggest reaching for the wild caught versus the farm raised. Rollin’ Oats doesn’t have a dedicated seafood counter; however, they offer quality frozen wild caught salmon that works great for this dish. Just make sure to safely thaw the salmon prior to roasting it. Slow Roasted Salmon with Citrus & Spicy Chili Crunch Recipe Discover a new favorite low-effort dinner with this slow-roasted salmon which is paired with vibrant bits of citrus and a spicy assist from chili crunch. 16 ounces salmon (skin on and preferably wild-caught – 1 large piece or two 8 ounce pieces are recommended)1 tsp olive oil1/2 lemon (sliced into thin rounds)1 grapefruit (peel and pith removed and cut into thin rounds and then into halves and quarters)1 orange (peel and pith removed and cut into thin rounds and then into halves and quarters)1/2 tsp salt (plus more, to taste)2 tbsp chili crunch (plus more as needed – choose your favorite brand – I love Momofoku which can be found at Rollin' Oats)dill or basil (fresh & torn into smaller pieces (garnish, optional))avocado (sliced (optional)) Heat oven to 250F. Line a baking sheet with parchment paper. Place the salmon on the lined baking sheet brush with olive oil, season with salt and top with the lemon slices.Roast the salmon for an hour and remove from the oven – the salmon should be quite tender and should pull easily away from the salmon's skin in pieces. Don't worry about keeping the salmon filet in one piece – we want it to flake a bit into chunks.To plate, arrange the flaky salmon pieces with citrus and avocado (if using) on a serving platter – there is no right or wrong way to do this, so feel free to get creative with your plating. Top with 2-3 spoon-fulls of chili crunch and garnish with torn dill or basil. Season with more salt as desired. Dinner, Main Course, Main DishAmericanSlow Roasted Salmon, Slow Roasted Salmon with Citrus & Chili Crunch
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These shrimp would work well on some toasty sourdough, tossed in a salad, nestled in some rice or simply on their own as an easy appetizer. For the shrimp, I always strive to use wild caught, but use whatever you can find. Rollin’ Oats has great quality frozen shrimp by Baywinds and Wixter Seafood. Simply thaw the shrimp and devein them with the shells on if they aren’t already deveined (this is easier to do than you think – use a wooden skewer or toothpick, poke it through the side of the shrimp in the middle towards the top and slowly thread and pull the vein out – give it a google for a tutorial). You can also use shrimp that are already peeled and deveined too, but cooking the shrimp with their shell on adds to the flavor and prevents overcooking of the shrimp. Fresh Corn Polenta with Pickled Shrimp Recipe Put summer's fresh corn to good use with this fresh corn polenta recipe. The pickled shrimp add a zesty zing when served atop the creamy polenta. glass bowl or glass Tupperware Poaching the Shrimp12 shrimp (medium to large in size – shell on, but deveined (optional, you can use peeled shrimp if you prefer))6 cups water6 cups ice1 lemon (cut in half)2 1/2 tbsp saltPickling the Shrimp3/4 cup rice wine vinegar2 tbsp sugar2 garlic cloves (peeled and smashed)1/2 tsp crushed red pepper1 dried bay leaf1/2 cup olive oilt tsp worcestershire 1 tsp salt1/2 tsp hot sauce (use your preference – I usually opt for Diamond Crystal)1/2 lemon (sliced into small wedges)1/4 cup red onion (sliced thin)Fresh Corn Polenta4 ears corn (husk and silk removed)2 tbsp butter1/2 tsp salt (plus more to taste)1/2 limeDish Assemblymicro-greens (for garnish – fresh dill would work well too (optional)) Pickling the ShrimpAdd vinegar, sugar, garlic, crushed red pepper and bay leaf to a microwave-safe bowl or glass measuring cup. Heat mixture for two minutes, stir to combine and cool completely in the refrigerator (30 minutes to an hour).When mixture is cool, stir in olive oil, worcestershire, hot sauce and salt. Then, mix in lemon wedges and sliced onions. Set aside until poached shrimp are ready.Poaching the ShrimpAdd water, juice lemon and lemon halves and salt to a medium pot and bring to a boil.Add deveined shrimp, remove pot from heat and allow shrimp to poach for 5 minutes (or until they turn pink).Add in ice and allow to sit for another 10 minutes.Remove shrimp from pot and discard water and lemon. Peel shrimp (leave tails on if desired, optional) and place into glass bowl or Tupperware for pickling.Pour prepared pickling mixture over the shrimp. Cover shrimp and place in the refrigerator for at least three hours and up to 24 hours.Fresh Corn PolentaGrate corn on the cob with the large holes of a box grater over a medium-size bowl.Heat grated corn, butter and salt over medium heat. Cook, stirring occasionally, until corn mixture thickens – about ten minutes. Taste and season with more salt as needed (polenta should now taste a bit more rich). Remove from heat and stir in juice of 1/2 lime.AssemblyTo plate, add 1/4 corn polenta mixture to each bowl, top with pickled shrimp and garnish with micro-greens or fresh dill. Appetizer, Dinner, Main DishAmericanFresh Corn Polenta, Pickled Shrimp