FreeNutri
Sign in

Grilled Steak with Baked Potato and Side Salad

900 kcal · 58 g protein · 10 minutes · 1 servings

Add to my plan
Grilled Steak with Baked Potato and Side Salad

A classic, hearty meal featuring a perfectly grilled lean sirloin steak paired with a fluffy baked potato and a fresh mixed greens salad dressed in olive oil. This balanced dish offers a satisfying combination of protein, carbohydrates, and healthy fats.

900 kcal 58 g protein 10 minutes

Ingredients

  • Lean sirloin steak 6 oz
  • Large baking potato 1 large
  • Mixed greens salad 2 cups
  • Olive oil dressing 1 tbsp
  • Salt to taste
  • Black pepper to taste

Method

  1. Preheat oven and prepare potato. Preheat your oven to 400°F (200°C). While the oven heats, wash the large baking potato thoroughly under running water to remove any dirt. Pat it dry with a clean towel. Use a fork to poke several holes all over the potato to allow steam to escape during baking.
    Tip: Poking holes prevents the potato from bursting in the oven.
  2. Bake the potato. Place the prepared potato directly on the oven rack or on a baking sheet. Bake for about 40-45 minutes until the skin feels crisp and a fork easily pierces through the potato.
    Tip: You can check doneness by inserting a fork; it should slide in easily.
  3. Prepare the steak. While the potato is baking, take the lean sirloin steak out of the refrigerator and let it sit at room temperature for about 10 minutes. This helps it cook evenly. Pat the steak dry with paper towels. Season both sides generously with salt and black pepper.
    Tip: Drying the steak helps achieve a good sear.
  4. Grill the steak. Heat a grill pan or outdoor grill to medium-high heat. Once hot, place the steak on the grill. Cook for about 4-5 minutes on each side for medium doneness, or adjust time to your preference. Use tongs to flip the steak; avoid piercing it to keep juices inside.
    Tip: Let the steak rest for 5 minutes after grilling to redistribute juices.
  5. Prepare the side salad. While the steak rests, place the mixed greens in a bowl. Drizzle 1 tablespoon of olive oil dressing over the greens and toss gently to coat evenly.
    Tip: Use a light hand when tossing to avoid bruising the greens.
  6. Serve the meal. Take the baked potato out of the oven. Cut a slit lengthwise on top and gently squeeze the ends to fluff the inside. Place the grilled steak, baked potato, and side salad on a plate. Optionally, add salt or pepper to taste on the potato.
    Tip: Adding a small pat of butter or a sprinkle of herbs on the potato can enhance flavor.

Pro tips

  • Let the steak come to room temperature before cooking for even doneness.
  • Use a fork to test potato doneness instead of guessing by time alone.