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Steak Au Poivre Salad

Steak Au Poivre Salad
Photo by Quentin Bacon


This main course salad 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. This Steak Au Poivre Salad is so satisfying, it even makes my meat-and-potato loving husband happy.


Steak Au Poivre Salad



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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