Juicy seared skirt steak, Parmesan-crusted tater tots (I call them “CrouTots”), fresh cherry tomatoes, red onion, baby arugula, and a bright, umami-rich lemon-anchovy dressing—this salad was invented to turn a steak-and-potato lover into a salad fan. By combining the components of a hearty meal into one bowl and finishing it with a great dressing, you get a salad that’s satisfying, fast, and full of bold flavor.
❤️ Why You’ll Love Steak & Potato Salad
A complete, filling meal – with steak and potatoes included, this salad works as the main course, not just a side.
Ready in about 30 minutes – everything cooks quickly and in parallel, so you’ll be at the table fast.
Big, focused flavors – a few high-quality ingredients deliver bold taste without a long shopping list.
🍲 Ingredients
Key Ingredients
Skirt steak – cooks fast and stays tender when sliced against the grain.
Baby arugula – peppery greens that pair well with steak.
Red onion – thinly sliced; soak in ice water if you prefer a milder crunch.
Cherry tomatoes – halved for freshness and balance.
Ore-Ida Tater Tots (CrouTots) – crispy, fluffy, and fun for texture.
Grated Parmigiano Reggiano – tossed with hot tots for savory crust and extra flavor.
Garlic powder – a light boost for the tots.
Anchovy fillets – mashed into the dressing to add deep umami without a fishy punch.
Fresh garlic – finely grated into the dressing.
Fresh parsley – brightens the dressing and complements the steak.
Lemon juice & zest – for acidity and brightness.
Extra virgin olive oil – emulsifies the dressing.
Dijon mustard – adds depth and helps the emulsion.
Honey – balances the acidity.
Salt & freshly cracked black pepper – season to taste.
👩🍳 How to Make Steak & Potato Salad
1. Bake or air-fry the tots
- Preheat oven to 425°F (or follow your air fryer guidance).
- Spread tots on a parchment-lined sheet and bake until golden and crisp, flipping once halfway through.
- While still hot, toss tots with grated Parmigiano and a sprinkle of garlic powder so the cheese clings. Set aside.
2. Make the dressing
- Mash the anchovy fillets with grated garlic to form a paste.
- Whisk in Dijon, honey, lemon juice, and zest. Slowly drizzle in olive oil while whisking to emulsify.
- Stir in chopped parsley and season with freshly cracked black pepper and salt to taste.
3. Cook the steak
- Pat the skirt steak dry and season generously with salt and pepper.
- Heat a skillet over high heat with a splash of olive oil. Sear the steak 2–3 minutes per side for medium-rare, depending on thickness.
- Let the steak rest 5 minutes, then slice thinly against the grain.
4. Assemble the salad
- Toss arugula, halved cherry tomatoes and thinly sliced red onion lightly with some dressing.
- Divide the greens between plates, top with sliced steak, and add a handful of the Parmesan-crusted tots.
- Finish with shaved Parmigiano and an extra drizzle of dressing, then serve immediately.
🪄 Tips and Tricks
- Steak doneness: Skirt steak is thin and cooks quickly. For medium-rare, remove at about 130–135°F and rest before slicing.
- Onion bite: Soaking red onion in ice water for 5–10 minutes softens the sharpness while keeping the crunch.
- Dressing balance: Anchovies add savory depth. If the dressing tastes too salty, mellow it with a bit more honey or olive oil.
👝 How to Store Leftovers
Keep leftovers refrigerated. Store steak and tots separately from the dressed greens to preserve texture—reheat the steak and tots, then toss or dress the salad just before serving.
🤔 Common Questions
You can prep the vegetables and the dressing 1–2 days ahead and keep them chilled. Bring the dressing to room temperature and whisk before using.
Omit the steak, increase the tots, and add avocado, roasted mushrooms, or a soft-boiled egg for richness.
Steak & Potato Salad
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 cooking)
For the CrouTots
- 12 oz (about 1/2 bag) Ore-Ida Tater Tots
- 2 tbsp grated Parmigiano Reggiano
- 1/2 tsp garlic powder
For the Lemony Parsley Anchovy Dressing
- 2 anchovy fillets (packed in oil), drained
- 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, to taste
Instructions
Cook the Tots
- Oven: Bake at 425°F for 20–25 minutes, flipping halfway. Air fryer: 400°F for 14–16 minutes, shaking halfway.
- Toss hot tots with grated Parmigiano and garlic powder so the cheese sticks.
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 and season to taste.
Cook the Steak
- Pat steak dry and season with salt and pepper. Heat a skillet over high with olive oil and 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, shave extra Parmigiano on top, drizzle more dressing if desired, and serve right away.
Nutrition
Calories: 1069 kcal, Carbohydrates: 55 g, Protein: 37 g, Fat: 81 g, Saturated Fat: 18 g, Sodium: 983 mg. Nutrition info is an approximation.