Grilled Steak with Baked Potato and Salad

Name: Grilled Steak with Baked Potato and Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 150 g Lean sirloin steak (about 1 small steak); 200 g Baked potato (medium-sized, washed); 100 g Mixed salad greens (such as lettuce, arugula, spinach); 1 tbsp Olive oil (extra virgin is best); 1 tbsp Vinaigrette dressing (store-bought or homemade)

860 kcal · 60 g protein · 15 minutes · 1 servings

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Grilled Steak with Baked Potato and Salad

A classic and hearty meal featuring a juicy grilled lean sirloin steak paired with a fluffy baked potato and a fresh mixed salad dressed with a light vinaigrette. This balanced dish offers a satisfying combination of protein, carbs, and greens perfect for a wholesome lunch or dinner.

860 kcal 60 g protein 15 minutes

Ingredients

Lean sirloin steak 150 g
Baked potato 200 g
Mixed salad greens 100 g
Olive oil 1 tbsp
Vinaigrette dressing 1 tbsp

Method

Prepare the baked potato. Preheat your oven to 200°C (400°F). Wash the potato thoroughly under running water to remove any dirt. Pat it dry with a clean towel. Pierce the potato several times with a fork to allow steam to escape during baking. Rub the potato with a little olive oil and sprinkle with salt if desired. Place it directly on the oven rack or on a baking tray and bake for about 45 minutes until the skin is crispy and a fork easily pierces the potato.
Tip: Use a fork to test doneness; if it slides in easily, the potato is ready.
Prepare the steak. While the potato is baking, take the sirloin steak out of the refrigerator to bring it to room temperature (about 10 minutes). Pat the steak dry with paper towels to remove excess moisture which helps get a good sear. Lightly brush both sides with olive oil and season with salt and freshly ground black pepper.
Tip: Bringing the steak to room temperature helps it cook more evenly.
Grill the steak. Heat a grill pan or outdoor grill over medium-high heat until very hot. Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or longer depending on your preferred doneness. Use tongs to flip the steak once; avoid pressing down on it to keep juices inside. After cooking, transfer the steak to a plate and cover loosely with foil. Let it rest for 5 minutes to allow juices to redistribute.
Tip: Use a meat thermometer if available: 57°C (135°F) for medium-rare.
Prepare the salad. While the steak rests, place the mixed salad greens in a large bowl. Drizzle with the vinaigrette dressing and toss gently to coat evenly. If desired, add a pinch of salt and freshly ground pepper to taste.
Tip: Toss salad just before serving to keep greens crisp.
Serve the meal. Once the potato is baked and the steak has rested, cut the baked potato open and fluff the inside with a fork. Optionally, add a small pat of butter or a sprinkle of salt. Plate the steak alongside the baked potato and salad. Enjoy your balanced and delicious meal!
Tip: Serve immediately for best texture and flavor.

Pro tips

For even cooking, bring meat to room temperature before grilling.
Resting the steak after cooking allows juices to redistribute, making the steak juicier.