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Steak Au Poivre Salad

Steak Au Poivre Salad

Photo by Quentin Bacon

I call this satisfying main course salad the “man salad” because it’s one I can serve my meat-and-potatoes husband as an entrée without him asking what else we are having. It packs all the elements of a steak-house meal—tender juicy sirloin, thick-cut potato wedges and sliced onion, all grilled to perfection served atop crisp greens and red ripe tomatoes all doused in peppercorn spiked dressing. It’s a perfect healthy guy pleaser, but of course, ladies love it too.


2 medium russet potatoes (1 pound)
2 medium onions
2 cloves garlic
1 teaspoon fresh rosemary leaves
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon coarsely cracked black peppercorns
½ teaspoon salt
Cooking spray
1 ¼ pounds sirloin steak
2 large hearts of romaine lettuce (¾ pound)
3 medium tomatoes


Scrub and pat dry the potatoes, then pierce them with a fork in several places. Wrap the potatoes in paper towels and microwave on high power until they are just cooked through and can be pierced easily with a toothpick, about 7 minutes. Allow to cool slightly, then cut each potato into 8 wedges.

While the potatoes are cooking, slice the onions into [1/4]-inch-thick rounds and set aside. Finely mince the garlic and rosemary and place in a medium bowl with the oil, vinegar, mustard, peppercorns, and [1/4] teaspoon of the salt. Whisk to combine.

Spray a grill or large grill pan with cooking spray and heat over medium-high heat. Remove 1[1/2] tablespoons of the vinaigrette and brush it onto the onions and potatoes.

Season the steak with the remaining ¼ teaspoon salt, then grill, 5 to 7 minutes per side for medium-rare, turning once. While the steak is cooking, chop the lettuce and cut the tomatoes into wedges, and arrange both on a large platter.

Transfer the cooked steak to a plate to rest for 5 minutes before slicing thinly against the grain. Meanwhile, grill the onions and potatoes until they are tender and form grill marks, 3 to 4 minutes per side.

Arrange the steak on top of the lettuce, then add the grilled onions and potatoes. Drizzle with the remaining vinaigrette.

Makes 4 servings
Serving size: about 2 cups salad, 6 or 7 slices steak, 1/2 grilled onion, 4 potato wedges, and 1 ½ tablespoons dressing

Calories 430; Total Fat 17g (Sat Fat 3.5g, Mono Fat 10.5g, Poly Fat 1.3g); Protein 36g; Carb 33g; Fiber 5g; Cholesterol 60mg; Sodium 430mg

Excellent Source of: Iron, Manganese, Niacin, Phosphorus, Potassium, Protein, Selenium, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Zinc

Good Source of: Calcium, Copper, Fiber, Folate, Pantothenic Acid, Magnesium, Riboflavin, Thiamin, Vitamin K

Copyright 2016 Ellie Krieger All rights reserved

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