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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 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Dish, Salad
Cuisine American, Korean
Servings 4
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.
    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
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
100
mg
33
%
Sodium
 
474
mg
21
%
Potassium
 
4402
mg
126
%
Carbohydrates
 
139
g
46
%
Fiber
 
18
g
75
%
Sugar
 
13
g
14
%
Protein
 
41
g
82
%
Vitamin A
 
588
IU
12
%
Vitamin C
 
93
mg
113
%
Calcium
 
126
mg
13
%
Iron
 
8
mg
44
%
* 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
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