Follow these steps for perfect results
russet potatoes
pierced
olive oil
for brushing
sour cream
buttermilk
fresh chives
chopped
lemon
juiced
kosher salt
freshly ground pepper
boneless sirloin steak
red onion
sliced into thick rings
baby spinach
steak sauce
Preheat the oven to 400 degrees F.
Pierce the potatoes with a fork and brush with olive oil.
Bake directly on the oven rack until tender, about 1 hour.
Cool slightly, then cut into chunks.
Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper.
Stir in the potatoes.
Preheat a grill to high.
Brush the steak and onion rings with olive oil and season with salt and pepper.
Grill the steak until marked on the bottom, about 7 minutes.
Turn and cook 4 to 5 more minutes for medium-rare.
Grill the onion rings until charred, about 2 minutes per side.
Transfer the steak and onion rings to a cutting board and let rest 5 minutes.
Roughly chop the onion rings.
Toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl.
Thinly slice the steak.
Divide the salad among plates.
Top with the steak and serve with the potatoes.
Expert advice for the best results
Marinate the steak for enhanced flavor.
Adjust the amount of steak sauce to your liking.
Add other vegetables to the salad, such as bell peppers or mushrooms.
Everything you need to know before you start
20 minutes
The potatoes can be made ahead of time.
Arrange the spinach as a base, top with steak slices and onion rings, and serve the potatoes on the side.
Serve with a side of crusty bread.
Pairs well with steak
Complements the flavors
Discover the story behind this recipe
A modern twist on classic steak dishes.
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