Steak and Potato Salad A salsa verde dressing is drizzled over slices of grilled ribeye steak and oven roasted potatoes in this salad main dish recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 20, 2013 Print Share Share Tweet Pin Email Prep Time: 30 mins Roast Time: 50 mins Grill Time: 10 mins Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 pound small new Yukon Gold potatoes, halved or quartered 2 tablespoon extra-virgin olive oil 1 ½ pound ribeye steaks, cut 1-inch thick 2 heads romaine lettuce 1 Salsa Verde, below 5 green onions, thinly sliced Salsa Verde ½ cup chopped Italian (flat-leaf) parsley ¼ cup extra-virgin olive oil 3 tablespoon chopped chives 3 tablespoon drained capers 2 teaspoon chopped oregano 1 teaspoon chopped thyme 2 cloves garlic, minced salt and pepper Directions Preheat oven to 375 degrees F. Place potatoes in a 15x10x1-inch baking pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with salt and pepper. Toss to combine. Roast, uncovered, 50 to 60 minutes or until tender. Cool slightly. Meanwhile, brush remaining 1 tablespoon of olive oil on steaks. Season with salt and pepper. For charcoal grill, grill steaks on rack of uncovered grill directly over medium coals, 10 to 12 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.) Slice romaine into six 2-inch-thick slices, reserving tops for another use. Prepare Salsa Verde. Place slice of romaine on each serving plate; drizzle; with 1/2 of the Salsa Verde. Toss warm potatoes with remaining sauce and green onions. Spoon onto romaine. Thinly slice steak and place on top of potatoes. Makes 6 servings. Salsa Verde In bowl combine parsley, extra-virgin olive oil, chives, capers, oregano, thyme, and garlic. Season with salt and pepper. Print Nutrition Facts (per serving) 453 Calories 24g Fat 33g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 453 % Daily Value * Total Fat 24g 31% Saturated Fat 6g 30% Cholesterol 67mg 22% Sodium 419mg 18% Total Carbohydrate 33g 12% Total Sugars 3g Protein 28g Vitamin C 75.6mg 378% Calcium 101mg 8% Iron 5.9mg 33% Potassium 1506mg 32% Folate, total 254mcg Vitamin B-12 4.1mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.