1bunchSalad GreensSuch as Arugula or Mâche Rosettes
1bunchRadishesSliced in thin rounds
1avocadoSliced thin
3tbspChivesMinced
1tbspGheeI recommend Vital Farms
Gochujang Vinaigrette
1/4cupGochujang
1/4cupOlive Oil
2tbspapple cider vinegar
1/2Lemon
1tbspSoy Sauce
SaltTo 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 1078Calories 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.
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