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Lynchburg Warm Steak & Potato Salad

May 23, 2017

Lynchburg Warm Steak & Potato Salad

  • 1 pound new potatoes
  • 1 pound beef sirloin steak
  • 1 1/4 tablespoons Lynchburg Tennessee Whiskey Steak & Burger Seasoning
  • 8 cups mixed baby salad greens
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons minced shallot
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried tarragon
  • Directions:

    1. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain and cover to keep warm.
    2. Preheat oven to broil or preheat a grill for medium-high heat. Season both sides of steak with Lynchburg Tennessee Whiskey Steak & Burger Seasoning. Broil or grill steaks for 6 to 8 minutes per side, or to desired doneness.
    3. Meanwhile, whisk together oil, vinegar, mustard, and tarragon for dressing; season dressing to taste with Lynchburg Tennessee Whiskey Steak & Burger Seasoning.
    4. Divide greens, tomatoes, and shallots among 4 plates. Cut warm, unpeeled potatoes into quarters; slice steak into 1/4 inch thick strips. Top salad greens with steak and potatoes; drizzle dressing over salads. Serve warm.

     




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