Big steak dinners are great, but all that steak can be expensive if you’re feeding a crowd. To stretch your grocery dollar, make steak a supporting player, like in this steak salad. In this summery salad, we take rib-eye steaks and slice them thinly. Not only do they cook faster, it gives you the illusion there’s more meat on the salad than there really is. That means you can pick up smaller steaks and save money.
To keep you from walking away hungry, we’ve added classic steakhouse ingredients like potatoes and grilled onions. By cooking them in a foil pouch on the grill while your steak is cooking, the veggies steam gently while picking up just a little of that smoky taste. Then to bump up the protein and add a creamy element to the crunchy spring greens, we’ve added great northern white beans. They’re lightly steamed on the grill with lemon juice and dill for a fresh, light taste that won’t weigh you down.
This meal is already complete; no need for side dishes. Just toss the ingredients together and enjoy a simple, affordable and delicious meal outdoors with your family.
Steak Salad with White Beans and Potatoes
- 4 rib-eye steaks, sliced thin
- 1 tsp of your favorite steak seasoning
- 2 lbs baby yellow potatoes
- 1/4 red onion, sliced thin
- ¼ tsp seasoning salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- ¼ tsp black pepper
- 4 tbsp butter
- 2 cups Randall Great Northern Beans
- 2 tbsp fresh lemon juice
- 1 tsp dried dill
- 1 5-oz package spring greens mix
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- ¼ tsp black pepper
- Season the rib-eye steaks with seasoning and set aside.
- Make a foil packet to hold the potatoes and onions. Toss them with the seasoning salt, garlic powder, onion powder, paprika, black pepper and butter. Pour into the foil packet and seal. Grill for 20-30 minutes or until fork tender.
- While the potatoes are cooking, make a foil packet for the great northern beans. Toss beans with 2 tablespoons of lemon juice and the dill. Pour into the foil packet and seal.
- Grill the steaks for 8 minutes when the potatoes are close to being ready. Put the beans on the grill for the last 3 minutes of cooking. Let the steaks rest for 5 minutes before cutting into strips.
- Grab a large bowl and toss in the spring greens. Add the potatoes and onions, 2 tbsp olive oil, 2 tablespoons lemon juice, salt and black pepper and stir, incorporating the dressing onto all parts of the potatoes and greens. Add the grilled great northern beans and stir lightly as to not mash the beans.
- Plate the salad and top with the steak strips and serve.
This recipe featuring Randall Beans Great Northern Beans is a perfect summer side dish.