24 Nov | All

Grilled Steak and Potato Topped Salad

preparation time


cook time




Grill all the things. This potato topped salad is proof that everything tastes better grilled. 



  • 6 oz. bite-size potatoes

Red Wine Vinaigrette

  • 1 tsp. finely chopped red onion
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. minced garlic
  • 1/4 tsp. dried oregano
  • 1/8 tsp. salt
  • 1/8 tsp. ground black pepper
  • 2 Tbsp. red wine vinegar
  • 4 Tbsp. olive oil


  • 2 Roma tomatoes, cut in half
  • 1/2 red onion, cut into thick slices
  • 1 Tbsp. avocado oil
  • 1 Verde Simply Sear It! Ribeye Steak
  • 1 large head romaine, split in half lengthwise



  • Place potatoes in a pan of salted cold water. Bring to a boil and allow to cook 4-8 minutes or until knife tender. Drain. 
  • Meanwhile, make the vinaigrette by whisking together chopped onion, mustard, garlic, oregano, salt, pepper, and vinegar. Slowly whisk in olive oil until well combined. Set aside.
  • Heat a grill over high heat. Oil the grill grates.
  • Place potatoes, tomatoes, onion, and steak on the grill.
  • Grill steak for 3 minutes, flipping once. Remove from grill and allow to rest before slicing. 
  • Grill veggies for about 3-5 minutes turning once until nicely marked. 
  • Place romaine on the grill, cut side down. Grill for 2-3 minutes until marked and slightly wilted.
  • Chop romaine and onions; toss with the desired amount of vinaigrette. 
  • Divide lettuce mixture between serving plates. Top with tomato halves, grilled potatoes, and sliced steak.