Cast-Iron Steak Salad


A fresh way to enjoy a comforting meat-and-potatoes supper.

Cast-iron steak salad with fork and spoon

Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn

Active Time:
30 mins
Total Time:
30 mins

There’s one sure-fire to make a main-dish salad worth eating—put a steak on it! This recipe calls on the workhorse of the Southern kitchen—your trusty cast-iron skillet—to sear the perfect crust on budget-friendly strip steak, resulting in the perfect balance of tenderness and flavor.

To take this dish up a tastier notch, we added some Yukon gold potatoes (quickly par-cooked in the microwave), which get gently crushed then crisped in the skillet with some help from the steak drippings.

The finishing touch is a drizzle with a zippy Dijon vinaigrette powered by a secret ingredient—anchovies. Before you balk, give it a taste: In small amounts, anchovies give sauces a rich, savory flavor without any fishiness like you might expect. Of course, you can always leave them out, but now could be just the right time to try something new!


  • 12 oz. baby gold potatoes (about 12 potatoes)

  • 1 (about 1 1/4-lb.) strip steak, at room temperature

  • 1 1/4 tsp. kosher salt, divided

  • 3/4 tsp. black pepper, divided

  • 1 Tbsp. canola oil

  • 2 Tbsp. sherry vinegar

  • 1 1/2 tsp. Dijon mustard

  • 1 tsp. pure maple syrup

  • 1/4 cup extra-virgin olive oil

  • 3 anchovy fillets, finely chopped (1 1/2 Tbsp.), optional

  • 2 garlic cloves, finely chopped (2 tsp.)

  • 1 (5-oz.) pkg. mixed greens (about 5 cups)

  • 1 medium shallot, thinly sliced (about 1/4 cup)

  • 3/4 oz. Parmigiano-Reggiano cheese, shredded (about 1/4 cup)


  1. Place potatoes in a medium-size microwavable dish. Add 3 tablespoons water, and cover with a lid or plate. Microwave on HIGH until potatoes are tender when pierced with a fork, 4 to 5 minutes. Uncover and let cool slightly, 6 to 8 minutes.

  2. While potatoes cool, pat steak dry with paper towels; sprinkle evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat a large cast-iron skillet over medium-high until it starts to smoke. Add canola oil, and place fatty edge of steak in skillet; cook, holding steak upright using tongs, until fat is browned and begins to render, about 2 minutes. Turn steak onto 1 flat side; cook, undisturbed, until it starts to brown, about 2 minutes. Flip and cook, undisturbed, 2 more minutes. Cook, turning occasionally, until an instant-read thermometer inserted in thickest portion of steak registers 125°F for medium-rare, about 6 to 8 minutes, or to desired degree of doneness. Turn steak to the opposite edge of the fatty long edge, holding it upright using tongs, and cook until browned, about 1 minute. Transfer steak to a cutting board, and let rest 8 to 10 minutes; reserve 1 tablespoon drippings in skillet. Reduce heat to medium.

  3. While steak rests, gently crush potatoes using bottom of a flat glass until potatoes crack but are still intact. Add to drippings in skillet, and sprinkle with 1/4 teaspoon of the salt. Cook, turning every 1 to 2 minutes, until potatoes are golden brown and crispy, about 4 minutes. Remove from heat.

  4. Whisk together vinegar, Dijon mustard, maple syrup, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Gradually whisk in olive oil until smooth and combined. Whisk in chopped anchovies (if desired) and garlic. Pour 2 tablespoons dressing into a large bowl; add mixed greens, sliced shallot, and shredded Parmigiano-Reggiano cheese, tossing until lightly coated. Transfer salad to a large platter. Slice steak against the grain, and place it and potatoes evenly on top of salad. Drizzle with 2 tablespoons dressing, and serve with remaining dressing on the side, if desired.

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