Meat-and-potato fans will enjoy this hearty salad featuring lean flank steak and roasted potatoes. The tangy side salad helps make this a well-balanced, nutritious meal. If you’d rather cut the carbs, omit the potatoes and double up on the mixed salad greens instead.
Active time: 20 minutes | Total time: 55 minutes, plus marinating time
Grilled Steak & Potato Salad
Ingredients
- 1 lb (455g) baby Yukon Gold or red potatoes, halved
- 2 large garlic cloves, minced
- 2 tsp ground cumin
- 4 tsp fresh thyme, chopped
- 4 tsp fresh rosemary, chopped
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tbsp water
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 lb (455g) lean flank steak, trimmed
- Cooking spray
- 6 cups (200g) packed mixed greens such as arugula, kale or spinach
- 1 cup canned no-salt-added cannellini beans, drained and rinsed
- 1 cup (180g) cherry tomatoes, halved
Directions
Place potatoes in a medium microwave-safe bowl. Cover and microwave for 5 minutes or until fork tender, then cool to room temperature.
Combine garlic, cumin, thyme, rosemary, salt, and pepper in a small bowl, then stir in vinegar, olive oil, water, honey and mustard. Divide dressing evenly. Place half of the dressing in a large zip-top bag or glass baking dish; add steak and potatoes. Seal or cover and marinate in the refrigerator for 30 minutes to 4 hours. Reserve the remaining dressing and discard any marinade that has come in contact with raw steak.
Prepare a charcoal fire or preheat a grill to high heat and coat the grill rack with cooking spray. Grill steak for 6 minutes per side for medium, or until desired doneness, internal temp should reach 145°F. Let rest for 5–10 minutes before slicing. Pat potatoes dry and slightly coat with cooking spray. Grill potatoes, 3 minutes per side or until cooked through and tender.
Arrange greens, beans, tomatoes, and potatoes evenly on 4 serving plates and drizzle with the remaining dressing. Slice steak diagonally across the grain into thin slices and arrange over the salad.
Serves: 4 | Serving Size: 4 ounces steak + 1 1/2 cup salad greens + 4 ounces potatoes + 1/4 cup cannellini beans + 1/4 cup cherry tomatoes + 2 tbsp dressing
Nutrition (per serving): Calories: 464; Total Fat: 23g; Saturated Fat: 5g; Monounsaturated Fat: 13g; Polyunsaturated Fat: 2g; Cholesterol: 73mg; Sodium: 572mg; Carbohydrate: 34g; Dietary Fiber: 6g; Sugar: 8g; Protein: 31g
Nutrition Bonus: Potassium: 1,249mg; Iron: 31%; Vitamin A: 172%; Vitamin C: 46%; Calcium: 14%
Originally published August 1, 2015; Updated April 2026
