Steak and Potatoes, Salad Style

The extreme heat of the past week put a damper on my family’s appetite (and my desire to cook) but when I came across this recipe I just couldn’t resist.  Light and satisfying, and served with some fresh, sweet corn on the cob, it certainly fit the bill during these dog days of summer.

My inspiration for this recipe came from Jonathan Waxman’s Steak Salad.  Along with my addition of roasted potatoes, I swapped out the poblano peppers and serrano chilis in the original recipe for yellow bell peppers, and used my own marinade for the steaks.


2/3 cup extra virgin olive oil
2 tbsp. Lea & Perrins Worcestershire Sauce
1 tsp. sesame seed oil
2 tbsp. Montreal Steak Seasoning
Adobo or salt & pepper

In a small bowl, whisk together the olive oil, Worcestershire sauce, sesame seed oil, and Montreal Steak seasoning.  Lightly sprinkle the steaks with adobo or salt & pepper; place steaks in a zipper seal plastic bag and pour marinade over it. Close bag and evenly distribute marinade mixture over steaks; place in refrigerator.

Steak and Potato Salad ingredients:

1 yellow bell pepper, seeded and diced
4-5 red potatoes, quartered
10 whole shallots, cut lengthwise
2 tbsp. olive oil
2 tbsp. tomato paste
4 tbsp. red wine vinegar
2 (16-oz. each) NY strip steaks
1/2 pint cherry tomatoes, halved
1 (4-oz.) bag baby arugula
Salt & pepper
Extra olive oil

Toss potatoes with salt, pepper and olive oil and roast at 400 degrees until tender.  Set aside to cool.


Turn oven up to 450 degrees and roast bell pepper until charred, 10 to 15 minutes.

roasted peppers

Toss shallots with olive oil and roast until tender, 25 to 30 minutes.

roasted shallots

Combine peppers, tomato paste, 2 tbsp. olive oil and vinegar.  Add shallots.

full dressing

Turn oven down to 400 degrees,  and roast steaks until medium rare, about 8 to 10  minutes per side.

arugula & steak

Let rest for 5 minutes then thinly slice and toss with pepper-shallot mixture, tomatoes, arugula and potatoes.


I almost didn’t get a chance to photograph the final product, my family started serving as soon as the finished dish hit the table!  I hope your family enjoys this dish as much as mine did.   🙂

This dish is also great at picnics;  check out my 10 Tips for a Successful Family Picnic at!

Photos courtesy of

Fifty Shades of Nutella

I’m standing at the kitchen counter about to start dinner.  I open the cabinet to round up the ingredients for this evening’s meal and I see it, that seemingly innocent white-lidded jar, beckoning my attention.  I look away and continue gathering my supplies, but its call is too great to ignore.  I remove the Nutella  from the cabinet and slowly twist off its lid.  I open the drawer below and grab a spoon.  I put  the jar on the counter and hold it in place with one hand as I dip the spoon into the jar with the other, its contents yielding against the touch of the stainless steel.  I raise the spoon to my lips, closing my eyes and inhaling its familiar, delicate fragrance.  As it finds its way into my mouth, this intoxicating concoction slides off the spoon and onto my tongue, enveloping it like a silky blanket, the hint of hazelnut providing the perfect counterpoint to the smooth, velvety chocolate.  I open my eyes and, staring into the cabinet, inspiration strikes – dare I reach for the peanut butter?  My taste buds shiver at the thought.  No, I decide as my inner goddess pouts, that’s too much for now.  “Perhaps another time”, I can almost hear the peanut butter grinning salaciously.  I plunge the spoon into the jar again and again, greedily devouring the Nutella like a . . .

A small voice shakes me out of my reverie.  “Is dinner almost ready?” my son calls out from the living room.  I look down sheepishly at the jar in my hand and realize I’ve just consumed 600 calories worth of Nutella and we haven’t even had dinner yet.  I put the jar down and knot my fingers on the counter, chastising myself over my loss of control.  As I bite my lower lip, my subconscious smirks at me over her half-moon specs and clucks “A moment on the lips, no matter how sweet, a lifetime on the hips.”

I roll my eyes at her and angrily throw the spoon into the sink.  I shove the jar back in the cabinet, vowing to never lose control like that again (at least until the next time I open the cabinet).  Oh Nutella, you are a cruel master. . .


Photos courtesy of Google Images and