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Steak Salad Sundays

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.
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350

Ingredients
  

For the Salad
  • 3 cups Kale, chopped & massaged substitute with spinach or romaine if desired
  • 1 medium Steak (ribeye/sirloin/flank), thinly sliced choose lean cuts for optimal tenderness
  • 1 cup Baby Potatoes, boiled & smashed adds a crispy texture and heartiness
  • 1/4 cup Bacon Bits, cooked consider crispy chickpeas for a vegetarian alternative
  • 2 tbsp Fresh Chives, chopped can be swapped with green onions
  • 1/4 cup Parmesan, shaved use nutritional yeast for a vegan option
  • Crushed Sour Cream & Onion Pringles can substitute with fried shallots
  • Olive Oil for seasoning and dressing
  • Salt for seasoning and dressing
  • Pepper for seasoning and dressing
For the Creamy Chive Dressing
  • 1/3 cup Sour Cream or Greek yogurt
  • 2 tbsp Mayo or vegan mayo
  • 1 tsp Dijon Mustard provides a tangy kick
  • 1/2 lemon Lemon Juice juice of half a lemon
  • Salt to taste
  • Pepper to taste

Equipment

  • Mixing Bowl
  • Skillet
  • Oven
  • Serving Platter

Method
 

Step-by-Step Instructions
  1. In 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Notes

Ensure maximum crispiness of the potatoes by flipping them halfway through roasting. Allow steak to rest before slicing for best results.

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