Steak and Roasted Potato Salad with Roasted Garlic Dressing


• 2 heads garlic
• 2 Tablespoons olive oil
• Salt and pepper
• ¾ pound fingerling potatoes
• ½ cup sour cream
• ½ cup buttermilk
• 8 ounces crispy bacon, chopped
• 2 heads romaine lettuce, chopped
• Cherry tomatoes
• Sharp cheddar cheese
• Brushcetta jack
• Parsley, dill, and chives
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 2 New York strip steaks


Scrub the potatoes and slice in half. Place in a 9×13 pan. Cut the root off of the garlic heads and break apart. Scatter over potatoes. Drizzle with olive oil and season with salt and pepper. Roast in a 400 degree oven until the potatoes are tender and the garlic is soft, about 40 minutes. Take the garlic out and let cool.

Squeeze the garlic into the bowl of a food processor. Add the sour cream and buttermilk. Season with salt and pepper. Pulse until smooth. Pour into a bowl and chill until ready to serve.

Halve the tomatoes, and cut the cheese into small cubes. Chop the herbs.

Make sure that the oven is still on, and at 400 degrees. Heat a cast iron skillet over screaming hot heat. Dry the steaks with paper towels and season with salt and pepper. Add the olive oil and butter to the pan. Add the steak and leave it alone. Resist the urge to move it around. Let it cook for 3 minutes, it should form a nice brown crust. Flip over and place in the oven to continue to cook. I like mine medium, so about another 5-7 minutes. Take out of the oven and let rest for 10 minutes before slicing.


Assemble the salad, line a plate with romaine, add bacon, tomatoes, herbs, potatoes, and drizzle with dressing. Top with steak slices.