Juicy seared skirt steak, crispy Parmesan-coated tater tots (aka “CrouTots”), fresh cherry tomatoes, red onion and peppery arugula come together in an umami-rich salad that feels like a complete meal. I developed this recipe to tempt my boyfriend—who usually prefers steak and potatoes—into actually enjoying a salad. By adding the elements he loves most and a vibrant homemade dressing, this becomes a dish he wants seconds of.
The trick is to build the salad around hearty components—steak and potatoes—while also including bright vegetables and a punchy dressing. Making the dressing from scratch is quick and pulls all the flavors together in a way store-bought dressings can’t.
❤️ Why You’ll Love Steak & Potato Salad
A filling main-course salad – with steak and potatoes included, this is a satisfying entrée rather than a side.
About 30 minutes start to finish – everything cooks quickly and you can multi-task so the meal comes together fast.
🍲 Ingredients
Ingredients
Skirt steak – a tender, quick-cooking cut that works great here.
Baby arugula – peppery greens that pair well with steak and bright dressing.
Red onion – thinly sliced; soak in ice water if you prefer a milder crunch.
Cherry tomatoes – halved for a fresh, sweet-savory note.
Ore-Ida Tater Tots (“CrouTots”) – crispy, fluffy tots add texture and fun.
Grated Parmigiano Reggiano – mixed with the hot tots for a salty, savory crust.
Garlic powder – a small boost of flavor for the tots.
Anchovy fillets – finely mashed into the dressing for umami depth (you won’t taste fish, just richness).
Garlic – finely grated for the dressing.
Fresh parsley – brightens the dressing and complements the steak.
Juice & zest of lemon – adds brightness to the dressing.
Extra virgin olive oil – emulsifies the dressing.
Dijon mustard – provides tang and helps emulsify.
Honey – balances acidity.
Salt & pepper – season to taste.
👩🍳 How to Make Steak & Potato Salad
1. Bake or air-fry the tots
- Preheat oven or air fryer to the temperature on the package (425°F works well for the oven).
- Spread tots on a parchment-lined tray and cook until golden and crisp, turning once halfway.
- While still hot, toss the tots with grated Parmigiano and a sprinkle of garlic powder so the cheese adheres. Set aside.
2. Make the dressing
- In a small bowl, mash anchovies with the grated garlic into a paste.
- Whisk in Dijon, honey, lemon juice and zest. Slowly stream in olive oil while whisking until the dressing emulsifies.
- Stir in finely chopped parsley and season with freshly ground black pepper and salt to taste. Adjust acidity or sweetness if needed.
3. Cook the steak
- Pat the skirt steak dry and season generously with salt and pepper.
- Heat a cast-iron skillet or heavy pan over high heat and add a bit of olive oil.
- Sear the steak about 2–3 minutes per side for medium-rare (timing varies by thickness). Let rest 5 minutes, then slice thinly against the grain.
4. Assemble the salad
- Toss arugula, cherry tomatoes and red onion lightly with some of the dressing.
- Divide greens between plates, top with sliced steak and a generous handful of the Parm-crusted tots.
- Finish with extra dressing and optional shaved Parmigiano. Serve immediately.
🪄 Tips and Tricks
- Steak doneness: Skirt steak is thin and fast-cooking. Aim for 130–135°F before resting for medium-rare, and always slice against the grain for tenderness.
- Mellow the onion: If red onion is too sharp, soak slices in ice water for 5–10 minutes, then drain.
- Dress to taste: Anchovies add savory depth—don’t skip them. If the dressing tastes too salty, mellow it with a touch more honey or olive oil.
👝 How to Store Leftovers
Keep leftovers refrigerated. For best texture, store steak and tots separately from the dressed greens so you can reheat the steak and tots and keep the salad from getting soggy. Rewarm tots in the oven or air fryer and gently reheat steak slices if needed.
🤔 Common Questions
You can prep the vegetables and make the dressing 1–2 days ahead; keep them refrigerated. Bring the dressing to room temperature and whisk before using.
Omit the steak, increase the tots, and add avocado or a soft-boiled egg for richness and protein.
Steak & Potato Salad
2
Ingredients
For the Salad
- 10–12 oz skirt steak (about 1 steak)
- 4 cups baby arugula
- 1/2 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- Kosher salt & freshly cracked black pepper
- 1–2 tbsp olive oil
For the CrouTots
- 12 oz frozen tater tots (about 1/2 bag)
- 2 tbsp grated Parmigiano Reggiano
- 1/2 tsp garlic powder
For the Lemony Parsley Anchovy Dressing
- 2 anchovy fillets, packed in oil
- 1 garlic clove, finely grated
- 1/2 cup fresh parsley, finely chopped
- Juice & zest of 1 lemon
- 1/3 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Salt & freshly ground black pepper
Instructions
Cook the Tots
- Oven: Bake tots at 425°F for 20–25 minutes, flipping halfway.
- Air fryer: Cook at 400°F for 14–16 minutes, shaking halfway.
- Toss hot tots with grated Parmigiano and garlic powder.
Make the Dressing
- Mash anchovies and garlic into a paste.
- Whisk in Dijon, honey, lemon juice and zest.
- Slowly whisk in olive oil until emulsified. Stir in parsley, then season with pepper and salt.
Cook the Steak
- Pat steak dry and season with salt and pepper.
- Heat a skillet over high heat with olive oil.
- Sear 2–3 minutes per side for medium-rare. Rest 5 minutes, then slice thinly against the grain.
Assemble the Salad
- Toss arugula, red onion and cherry tomatoes lightly with dressing.
- Plate the greens and top with sliced steak.
- Add Parm-crusted tots and finish with shaved Parmigiano and extra dressing.
Nutrition
Carbohydrates: 55 g,
Protein: 37 g,
Fat: 81 g
Nutrition information is automatically calculated and should be used as an approximation.
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