Jump to Recipe Print RecipeThis Steak Salad Sunday is your ticket to a culinary delight that feels like a hearty embrace in a bowl. Picture this: juicy, perfectly seared steak layered atop crispy smashed potatoes, salty bacon, and vibrant kale, all drizzled with a creamy chive dressing. The real twist? A satisfying crunch from crushed sour cream and onion Pringles that elevates this dish beyond the ordinary. Not only is this salad a comforting indulgence, but it’s also a customizable masterpiece, allowing you to swap in your favorite proteins or opt for plant-based alternatives. Plus, it’s an effortless way to impress family and friends at your next gathering. Ready to turn your kitchen into a flavor haven? Let’s dive into this delicious recipe! Why Is This Steak Salad Special? Comfort Food Elevated: This Steak Salad Sundays recipe transforms simple ingredients into a comforting masterpiece that everyone will love. Customizable Options: Whether you’re a meat lover or a vegetarian, you can easily swap proteins or incorporate plant-based alternatives like crispy tofu or marinated mushrooms. Flavor Explosion: Featuring rich umami from the steak, savory bacon, and a creamy chive dressing, each bite is a delightful balance of flavors and textures. Quick Preparation: Ready in just under an hour, this dish saves you time without sacrificing taste, making it perfect for busy weeknights or laid-back weekends. Crowd-Pleasing Appeal: Serve it family-style or as individual portions; it’s a guaranteed hit for gatherings, offering a fun twist with crunchy Pringles that will leave everyone asking for seconds! Join the love for hearty, homemade dishes with this indulgent and unique salad, and don’t forget to check out our delicious Caprese Grilled Steak for another crowd favorite! Steak Salad Sundays Ingredients For the Salad Kale – 3 cups, chopped & massaged; provides a nutrient-dense base and a pleasant chewiness; substitute with spinach or romaine if desired. Steak – 1 medium (ribeye/sirloin/flank, thinly sliced); the main protein source; choose lean cuts for optimal tenderness. Baby Potatoes – 1 cup, boiled & smashed; adds a crispy texture and heartiness to the salad. Bacon Bits – ¼ cup, cooked; introduces rich savory flavors—consider crispy chickpeas for a vegetarian alternative. Fresh Chives – 2 tbsp, chopped; enhances flavor with a mild onion taste; can be swapped with green onions. Parmesan – ¼ cup, shaved; adds creaminess and umami; use nutritional yeast for a vegan option. Crushed Sour Cream & Onion Pringles – adds nostalgic crunch; can substitute with fried shallots for a similar texture. Olive Oil, Salt, Pepper – essential for seasoning and dressing. For the Creamy Chive Dressing Sour Cream – ⅓ cup (or Greek yogurt); serves as the dressing base; Greek yogurt is a lighter alternative. Mayo – 2 tbsp (or vegan mayo); adds creaminess; vegan mayo can be a great substitute. Dijon Mustard – 1 tsp; provides a tangy kick. Lemon Juice – juice of ½ lemon; brightens the overall flavors. Salt & Pepper – to taste; standard seasoning to enhance the flavors. Delight in the rich depths of this Steak Salad Sundays recipe, perfect for any culinary occasion! Step‑by‑Step Instructions for Steak Salad Sundays Step 1: Make the Dressing In a mixing bowl, whisk together ⅓ cup of sour cream (or Greek yogurt), 2 tablespoons of mayo (or vegan mayo), 1 teaspoon of Dijon mustard, and the juice of half a lemon. Season the dressing with salt and pepper to taste, then cover and chill it in the refrigerator for at least 30 minutes to let the flavors meld beautifully. Step 2: Prepare Crispy Potatoes Begin by boiling 1 cup of baby potatoes in salted water for about 12–15 minutes, or until fork-tender. Drain the potatoes and gently smash them with a fork. Drizzle with olive oil, season well with salt and pepper, then roast at 425°F (220°C) for 20–25 minutes, flipping them halfway, until they turn golden and crispy. Step 3: Cook the Steak While the potatoes are roasting, pat your medium steak dry with paper towels and season generously with salt and pepper. Heat a skillet over medium-high heat, then sear the steak for about 3–5 minutes on each side for medium-rare. Remove from heat and let it rest for 5 minutes before slicing thinly against the grain. Step 4: Assemble the Salad In a large bowl, toss 3 cups of massaged kale with half of the creamy chive dressing, ensuring the leaves are well-coated. Transfer the dressed kale to a serving platter, then layer it with the crispy potatoes, sliced steak, ¼ cup of bacon bits (or crispy chickpeas), and sprinkle with ¼ cup of shaved Parmesan cheese and 2 tablespoons of chopped chives. Step 5: Finish with Crunch Drizzle the remaining dressing over the top of the salad for extra flavor. Finally, sprinkle crushed sour cream and onion Pringles over the salad to add a delightful crunch. Serve your Steak Salad Sundays immediately, enjoying the beautiful combination of flavors and textures! Make Ahead Options These Steak Salad Sundays are perfect for meal prep! You can make the creamy chive dressing up to 3 days in advance; just keep it tightly sealed in the refrigerator to maintain its luscious texture. Additionally, the baby potatoes can be boiled and smashed up to 2 days ahead—store them in an airtight container to keep them fresh. When you’re ready to serve, simply roast the potatoes until golden and crispy, sear the steak (it’ll take just a few minutes!), and assemble the salad. With these make-ahead tips, you’ll save time and still end up with a fresh, irresistible dish that’s just as delicious when served! Expert Tips for Steak Salad Sundays Crispy Potatoes: Ensure maximum crispiness by flipping the smashed potatoes halfway through roasting. This will help achieve that perfect golden color and texture. Steak Resting Time: Always allow the steak to rest for five minutes after cooking. This keeps the juices from spilling out when you slice it, ensuring a juicy, tender bite. Flavor Variations: Don’t hesitate to customize flavors! Add garlic or spice to the dressing for some zing, or experiment with different cheese toppings to suit your palate. Crunch Factor: For the best crunch, crush the Pringles just before serving. This keeps them crispy and enjoyable, adding an exciting texture to your Steak Salad Sundays. Dressing Adjustments: If the dressing is too thick, thin it out with a splash of water or buttermilk to reach your desired consistency. Advance Prep: Make the dressing a few days ahead for a quick assembly. This can save time and enhance the flavors of your Steak Salad Sundays! Variations & Substitutions for Steak Salad Sundays Feel free to unleash your culinary creativity with this versatile Steak Salad recipe, perfect for delightful twists and turns! Chicken Option: Swap out the steak for juicy grilled chicken thighs for a lighter, flavorful alternative. Salmon Switch: Give your salad a gourmet flair by using pan-seared salmon instead of steak for a rich, buttery taste. Vegetarian Delight: Use marinated portobello mushrooms or crispy tofu to create a hearty, plant-based version full of umami. Nutty Crunch: Add a handful of toasted walnuts or pecans for extra crunch and a nutty flavor that brings new life to each bite. Seasonal Veggies: Incorporate roasted seasonal vegetables like bell peppers or zucchini for a vibrant, colorful addition that boosts nutrition. Heat It Up: Spice things up a bit by adding sliced jalapeños or a dash of hot sauce to the dressing; this will elevate the flavor profile with a zesty kick! Creamy Alternatives: For a dairy-free dressing, opt for unsweetened almond yogurt in place of sour cream. You’ll still achieve that creamy goodness! Grain Boost: Add cooked quinoa or farro for a satisfying grain-based element, making the salad heartier and even more nutritious. Let these simple variations inspire you, and don’t forget to pair it with our delicious Peach Feta Salad for a balanced meal or enjoy with Steak Queso Rice for a comforting side dish! Enjoy experimenting! What to Serve with Steak Salad Sundays? Imagine gathering around the table, ready to indulge in a meal where every bite brims with flavor and delight. Crispy Garlic Bread: Perfectly toasted and infused with garlic, this bread adds a crunchy texture that complements the salad’s creaminess beautifully. Zesty Lemonade: A bright, refreshing drink that cuts through the richness of the steak salad, enhancing every flavor with a citrusy sparkle. Roasted Veggies: Seasonal veggies roasted to caramelized perfection bring additional natural sweetness and earthy flavors, balancing the savory elements of the salad wonderfully. Creamy Coleslaw: This tangy side provides a cooling contrast to the warmth of the steak, creating a harmonious blend of crunch and creaminess with each forkful. Quinoa Pilaf: Light, nutrient-rich, and slightly nutty, quinoa offers a beautiful textural contrast as well as a healthy complement to the heartiness of the steak salad. Chocolate Mousse: For dessert, this rich and velvety treat serves as a perfect ending, providing a sweet note that rounds off the meal on a high note. Sparkling Water: An elegant touch with a hint of fruit will cleanse your palate, ensuring every bite of steak salad remains a delightful experience throughout. Let these pairings create an unforgettable dining experience, elevating your Steak Salad Sundays into a cherished culinary occasion! How to Store and Freeze Steak Salad Sundays Fridge: Store leftover salad components separately in airtight containers. The salad can last up to 3 days, but for the best texture, avoid mixing ingredients until serving. Dressing: The creamy chive dressing can be stored in the refrigerator for up to 3 days. Keep it in a sealed container to retain freshness and flavor. Bacon and Potatoes: Crispy bacon can last up to 2 days when stored in the fridge; crispy potatoes are best enjoyed fresh, but can be kept for 1-2 days if stored properly. Freezer: Assembled steak salad is not recommended for freezing due to potential texture changes; however, cooked steak can be frozen for up to 3 months, ensuring you thaw it in the fridge before serving. Enjoy your Steak Salad Sundays fresh for the best experience! Steak Salad Sundays Recipe FAQs What type of steak is best for this salad? Absolutely! For a delicious Steak Salad Sundays, lean cuts like ribeye, sirloin, or flank steak work wonderfully. These cuts provide tenderness and flavor while being suitable for quick cooking methods like searing. If you prefer a leaner option, consider using filet mignon for an indulgent touch. How can I store leftover salad or ingredients? Very good question! Store leftover salad components separately in airtight containers in the refrigerator. The salad can last up to 3 days; however, for better texture, avoid mixing ingredients until you’re ready to serve. The dressing can be refrigerated for up to 3 days as well. Just keep it covered to maintain its freshness! Can I freeze the steak for later use? Absolutely! You can freeze cooked steak for up to 3 months without losing much quality. Just make sure it’s cooled before placing it in an airtight freezer bag or container. When you’re ready to enjoy it again, thaw it in the refrigerator overnight before using it in your salad. What should I do if my potatoes are not crispy? No worries—this can happen sometimes! If your potatoes aren’t crispy, you may not have roasted them long enough. Make sure the oven is fully preheated to 425°F (220°C) and that you flip them halfway through cooking. If they are still soft, add a bit more olive oil and return them to the oven for another 5-10 minutes, keeping a close eye to prevent burning. Is this recipe suitable for people with certain dietary restrictions? Yes! This Steak Salad Sundays recipe is very customizable. For vegetarian options, substitute steak with crispy tofu or marinated mushrooms. You can also use crispy chickpeas instead of bacon and nutritional yeast in place of Parmesan for a vegan alternative. Always double-check for any dietary allergies with your ingredients, especially when serving guests! Steak Salad Sundays: Comfort Food for Heartfelt Gatherings Steak Salad Sundays is a comforting, customizable culinary delight with juicy steak, crispy potatoes, and a crunchy twist that makes gatherings special. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 4 servingsCourse: SaladsCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad3 cups Kale, chopped & massaged substitute with spinach or romaine if desired1 medium Steak (ribeye/sirloin/flank), thinly sliced choose lean cuts for optimal tenderness1 cup Baby Potatoes, boiled & smashed adds a crispy texture and heartiness1/4 cup Bacon Bits, cooked consider crispy chickpeas for a vegetarian alternative2 tbsp Fresh Chives, chopped can be swapped with green onions1/4 cup Parmesan, shaved use nutritional yeast for a vegan optionCrushed Sour Cream & Onion Pringles can substitute with fried shallotsOlive Oil for seasoning and dressingSalt for seasoning and dressingPepper for seasoning and dressingFor the Creamy Chive Dressing1/3 cup Sour Cream or Greek yogurt2 tbsp Mayo or vegan mayo1 tsp Dijon Mustard provides a tangy kick1/2 lemon Lemon Juice juice of half a lemonSalt to tastePepper to taste Equipment Mixing BowlSkilletOvenServing Platter Method Step-by-Step InstructionsIn a mixing bowl, whisk together sour cream, mayo, Dijon mustard, and lemon juice. Season with salt and pepper, cover, and chill in the refrigerator for at least 30 minutes.Boil baby potatoes in salted water for about 12–15 minutes. Drain and smash gently. Drizzle with olive oil, season with salt and pepper, and roast at 425°F (220°C) for 20–25 minutes.Pat steak dry, season with salt and pepper, and sear in a skillet over medium-high heat for about 3–5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing thinly.Toss kale with half of the creamy chive dressing. Layer dressed kale on a serving platter with crispy potatoes, sliced steak, bacon bits, shaved Parmesan, and chopped chives.Drizzle remaining dressing over the salad and sprinkle with crushed Pringles. Serve immediately. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 50mgCalcium: 10mgIron: 20mg NotesEnsure maximum crispiness of the potatoes by flipping them halfway through roasting. Allow steak to rest before slicing for best results. Tried this recipe?Let us know how it was!
