DIY Steak Salad/Sandwich


Whether they’re in the mood for a classic steak sandwich, or a hearty salad, tonight’s meal will satisfy each family member’s craving. With juicy grass-fed top sirloin, tomato confit, caramelized sweet onions, and creamy avocado, this dinner is a winner no matter how it’s served!

Ingredients

  • grass-fed skirt steak

    fingerling potatoes
    (Fingerling potatoes, garlic, rosemary, salt)

    avocado

    aioli
    (Mayonnaise (vegetable oil, pasteurized egg yolks, extra-virgin olive oil, aged red wine vinegar, lemon juice, salt), garlic, paprika, cayenne pepper)

    seasonal salad mix

    shaved parmesan

  • steak seasoning mix
    (Black pepper, salt, anise seed, cumin, coriander)

    demi baguettes

    tomato confit
    (Plum tomatoes, olive oil, thyme, salt)

    caramelized sweet onions
    (Walla Walla onions, olive oil, salt, rosemary)

    marinated piquillo peppers
    (Spanish peppers, extra-virgin olive oil, garlic, lemon and thyme)

    red wine cherry vinaigrette
    (Extra-virgin olive oil, aged red wine vinegar, lemon juice, agave, shallots, puréed cherries, salt)

Kids icon

Getting Your Kids Involved:

Let kids decide if they prefer a sandwich or a salad and then assemble their own meal. They may just surprise you with their creation!

Encouraging Picky Eaters:

If your kids think that all peppers are spicy, encourage them to try the piquillo peppers. They’re totally mild and even a bit sweet.

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What You Need

Baking Sheets
Bread Knife
Chef's Knife
Cutting Board
Large Salad Bowl
Large Skillet
Steak Knife

Instructions

1Step One

Preheat oven to 425˚F. Halve potatoes lengthwise and place in a bowl. Drizzle with olive oil and toss to coat lightly. Arrange in a single layer on a lightly oiled baking sheet and bake until golden brown and crisp, for 14-18 minutes. Remove from the oven, sprinkle lightly with salt, and cover to keep warm.

Place the steak on a plate and season all sides to taste with the steak seasoning mix. Lightly coat the bottom of a large skillet with oil and place over medium heat. When the oil is hot, add the steak and cook 3 minutes* per side for medium rare. For medium, cook 4 minutes per side. 5 min per side for medium-well, and 7 min per side for well done.

Remove steak and let rest for 5 minutes.** Slice steak lengthwise and against the grain. Cover to keep warm.

2Step Two

Halve demi baguettes lengthwise and lay on a baking sheet cut-side up. *For sandwiches:* Drizzle with olive oil, sprinkle with salt, and bake until golden, about 5 minutes. *For salads:* Cut into cubes and lay on a baking sheet, drizzle with olive oil, sprinkle with salt, and bake until golden, about 5 minutes.

Cut avocado in half lengthwise around the pit, remove pit (tap heel of knife into the pit, then gently twist until it comes out), carefully spoon the flesh out whole and cut into slices. Cut the tomatoes from the tomato confit into smaller pieces.

3Step Three

*For salads*, go to step 4.

*For sandwiches*, let bread cool for 2 minutes, then spread bottom half lightly with aioli, then a spoonful of caramelized onions, salad mix, piquillo pepper slices, a spoonful of tomato confit, slices of steak, and avocado.  Sprinkle with shaved Parmesan, drizzle with olive oil and salt. Cover with the top half of the baguette. Serve with the potatoes and a side salad made of the tomato confit drizzled with vinaigrette.

4Step Four

*For salads:* Place the salad mix and Parmesan in a large bowl. Cut potatoes into bite-size pieces and add to the bowl. Shake the vinaigrette and drizzle over the top. Toss and salt to taste. Spoon tomato confit over the salad, then add steak and avocado slices, followed by croutons and a light drizzle of aioli (if desired). Top with caramelized sweet onions.

Tips icon

Tips

  • * To ensure a perfect sear, once the steak is in the pan, don’t touch it until it’s time to turn it.
  • ** Let the steak rest for 5 minutes before slicing so that the juices redistribute, which prevents tough steak.
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