Tallow-Roasted Potato Steak Salad
By Recipes Worth Cooking Test Kitchen

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Difficulty: Medium
Cuisine: American

Description:
Crispy tallow-roasted potatoes, sliced steak, arugula, radishes, and horseradish yogurt turn a steakhouse plate into a practical dinner salad.

Ingredients:
- 1.50 Pound Yukon Gold potatoes
- 2.00 Tablespoon lemon juice
- 0.50 Cup Greek yogurt
- 0.25 Cup chives
- 1.00 Teaspoon Dijon mustard
- 1.00 Cup radishes
- 2.00 Tablespoon beef tallow
- 1.25 Pound sirloin steak
- 5.00 Cup baby arugula
- 1.00 Tablespoon prepared horseradish

Instructions:
<ol><li>Heat the oven to 425 F and place a sheet pan inside while it warms.</li><li>Toss potatoes with melted tallow, 1 teaspoon kosher salt, and black pepper.</li><li>Spread potatoes on the hot sheet pan and roast for 25 to 30 minutes, turning once, until crisp at the edges.</li><li>Season steak with salt and pepper. Sear in a hot skillet for 3 to 5 minutes per side, depending on thickness.</li><li>Rest steak for 8 minutes, then slice against the grain.</li><li>Stir yogurt, horseradish, lemon juice, Dijon, chives, and a pinch of salt.</li><li>Arrange arugula, radishes, potatoes, and steak on plates, then spoon horseradish yogurt over the top.</li></ol>

Notes:
<ul><li>Use olive oil or avocado oil if you do not keep tallow.</li><li>A thermometer is the easiest way to avoid overcooking the steak.</li><li>Dress the greens right before serving so the potatoes stay crisp.</li></ul>

Source: https://recipesworthcooking.com/tallow-roasted-potato-steak-salad/export/