American
Tallow-Roasted Potato Steak Salad
Crispy tallow-roasted potatoes, sliced steak, arugula, radishes, and horseradish yogurt turn a steakhouse plate into a practical dinner salad.
I use tallow here for flavor and heat, not as a wellness shortcut.
It makes potatoes brown deeply, which gives the salad the steakhouse feeling before the steak even hits the pan.
The balance matters.
Peppery arugula, radishes, lemon, and horseradish yogurt keep the potatoes and steak from feeling too heavy.
This is a good recipe when I want a meat-and-potatoes dinner that still has freshness built in.
Rest the steak before slicing, then toss the greens at the last minute so they stay crisp.
For another recipe in this seed collection, try Crispy Tallow Potato Breakfast Tacos or Crispy Smashed Potatoes with Herb Yogurt.
Directions
- Heat the oven to 425 F and place a sheet pan inside while it warms.
- Toss potatoes with melted tallow, 1 teaspoon kosher salt, and black pepper.
- Spread potatoes on the hot sheet pan and roast for 25 to 30 minutes, turning once, until crisp at the edges.
- Season steak with salt and pepper. Sear in a hot skillet for 3 to 5 minutes per side, depending on thickness.
- Rest steak for 8 minutes, then slice against the grain.
- Stir yogurt, horseradish, lemon juice, Dijon, chives, and a pinch of salt.
- Arrange arugula, radishes, potatoes, and steak on plates, then spoon horseradish yogurt over the top.
Nutrition
Nutrition Information
Estimated per serving: 540 calories, 38 g protein, 36 g carbohydrates, 29 g fat.
Variations
Recipe Variations
- Use leftover steak or roast beef for a faster version.
- Swap arugula for romaine if you want a milder salad.
- Add pickled red onions for more acidity.
Notes
- Use olive oil or avocado oil if you do not keep tallow.
- A thermometer is the easiest way to avoid overcooking the steak.
- Dress the greens right before serving so the potatoes stay crisp.
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