Steak and Potato Salad with Gochujang Vinaigrette Recipe

Steak and Potato Salad with Gochujang Vinaigrette Recipe

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.

Salad finished product

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.

Steak after sous vide and hot sear.
Steak after sous vide and hot sear.

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.

Salad finished product

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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish, Salad
Cuisine American, Korean
Servings 4
Calories 1078 kcal


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


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.
    Potatoes in 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.
    Steaks post sear
  • 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.
    Sliced steaks
  • 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.
    Plated salad
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.


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