As a Stubb's Insider, all ideas, recipes, & opinions are entirely my own. Sauces, marinades and seasonings are provided to me on behalf of Stubb's Bar-B-Q.
Game day here in Texas is always a BIG deal. It's all about getting together with friends and family to eat good food, enjoy good company, and root on your favorite team. Hook'em Horns! Around here, it's always a good time.
Now, I know a salad isn't generally what someone might think of as being a tailgating or homegating food, but when you add 'steak and potatoes' to the phrase, it all starts to make a lot more sense. It's nice to shake things up and have options that are more outside the box; especially when it's still super hot outside and a nice hearty salad is just what the weatherman ordered.
To start this salad off, I got ahold of some Wagyu beef from a local Texas farm. What's Wagyu? Wagyu beef is any of several breeds of cattle that are known for their quality. For instance, Kobe beef is Wagyu. And if there's one thing we don't have a shortage of here in Texas, it's good quality cattle! I marinated the steak for about 12 hours in Stubb's Sweet Black Pepper Anytime Sauce to give a peppery kick to my beef.
Stubb's sauces, marinades and rubs are a great way to add flavor to all kinds of grilled meats and vegetables for tailgates and game day get-togethers. The Sweet Black Pepper Anytime Sauce is pretty amazing. I love that they get bold flavors from teal ingredients, with no artificial flavors, colors or sweeteners. It also makes a really great beef stroganoff.
The peppery beef paired perfectly with some crisp arugula and baby spinach. And of course, what goes better with steak than potatoes? So some fingerling potatoes were added to the mix, along with some cherry tomatoes and feta cheese.
All in all, this was a salad that is definitely worthy of game day. The meat is so tender and perfectly marbled that you won't even need a knife, so just fork it up y'all!
Steak & Potato Salad with Honey Mustard Vinaigrette
Only 2 Tbsp. of the marinade is accounted for as not all of it is used by the meat.
Servings: 4 • Size: 1 Prepared Salad • Calories: 384.3 • Fat: 15.7 g • Carb: 28.9 g • Fiber: 2.4 g • Protein: 31.6 g • Sugar: 10 g • Sodium: 702.5 mg
Honey Mustard Vinaigrette:
2 1/2 Tbsp. Extra Virgin Olive Oil
1 1/2 Tbsp. Water
1/4 C. Apple Cider Vinegar
1 1/2 Tbsp. Honey
1/2 Tbsp. Chia Seeds
1 Tsp. Dijon Mustard
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 Lb. Wagyu Steak, Cubed into 1-2" Pieces
1/4 C. Stubb's Sweet Black Pepper Anytime Sauce
2 C. Fingerling Potatoes
8 C. Baby Spinach & Arugula Blend
20 Cherry Tomatoes, 1/2 Halved
2 Oz. Reduced Fat Feta
Place the 1 Lb. Wagyu Steak, and 1/4 C. Stubb's Sweet Black Pepper Anytime Sauce into a bag or airtight container to marinade for up to 24 hours ahead of cooking.
Once the steak has marinated, preheat the grill and skewer the meat and potatoes separately for cooking.
Place the meat and potatoes on the grill and cook to your liking.
While the meat and potatoes are cooking, prepare the dressing by combining 2 1/2 Tbsp. Extra Virgin Olive Oil, 1 1/2 Tbsp. Water, 1/4 C. Apple Cider Vinegar, 1 1/2 Tbsp. Honey, 1/2 Tbsp. Chia Seeds, 1 Tsp. Dijon Mustard, 1/2 Tsp. Salt, and 1/4 Tsp. Pepper into a food processor or blender.
Blend down until the dressing is smooth and 'creamy'.
Once the meat and potatoes are done, set it aside to rest and cool.
Place 2 C. Baby Spinach & Arugula Blend, 5 Halved Cherry Tomatoes, and 1/4 Oz. of the Feta on each plate.
Divide the meat and potatoes evenly among the plates and serve right away with about 2 Tbsp. of the honey mustard vinaigrette each. Enjoy!