Steak and Potato Salad with Gochujang Vinaigrette
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!
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.
