Loaded Baked Potato and Steak Salad
Ingredients
10 new potatoes, quartered (2 or 3 per person)
3 cloves garlic, minced
2 Tbsp olive oil
1 tsp each, salt and pepper
8 strips of bacon
1½ lb sirloin steak
1 cup sour cream
1 bunch of green onions, sliced
1 Tbsp olive oil
1 Tbsp balsamic vinegar
½ tsp garlic salt
1 tsp pepper
1 cup grated cheddar cheese
For salad: Chopped romaine lettuce or spinach
Optional: Sliced onion, tomatoes, black olives, croutons
Directions
Preheat oven to 450 degrees.
Line a roasting pan with aluminum foil for easy cleanup.
Toss quartered potatoes, garlic, olive oil, salt and pepper together in the pan and roast for 20 minutes.
In a large skillet cook bacon over medium high heat.
Remove cooked bacon from skillet reserving 1 Tbsp of bacon grease.
Crumble cooled bacon.
Season the steak generously with salt and pepper and in the same skillet, sear over high heat on both sides to desired degree of doneness. (3 to 4 minutes a side for us)
Remove steak to a cutting board and let it rest while you make the dressing.
In a small bowl, mix sour cream, 2 to 3 Tbsp chopped green onion, olive oil, vinegar, garlic salt, pepper and about 1 Tbsp of bacon grease.
Slice steak into very thin pieces.
I let everyone assemble their salad by providing a large bowl of chopped lettuce, grated cheese, and salad toppings, along with the potatoes, steak, dressing, and crumbled bacon.