Steak and Potato Salad with Avocado, Corn and Tomatoes

Steak and Potato Salad with Avocado, Corn and Tomatoes is a big plate of comfort food masquerading as a salad.  Feed a crowd or have leftovers for lunch the next day with this hearty meal. 

Steak and Potato Salad with Avocado Corn and Tomato from The Girl In The Little Red Kitchen

I feel a little wrong calling this meal a salad.  It’s really just a big plate of comfort food masquerading as a salad and I’m okay with that.

I obviously suppose in some place, some where, some person might consider a big leafy green salad their version of comfort food but that’s not happening in my world.  Give me a a good steak and perfectly roasted potatoes and I’m in my happy place.

Steak and Potato Salad with Avocado, Corn and Tomatoes |

I figure we’ve got tomatoes and avocado and corn (do you consider corn a vegetable or a starch – I still think the debate is open on that one) then essentially we can call everything a salad.

Plus it’s cut up, tossed together with a citrusy basil vinaigrette and can be eaten warm or cold.

Boom. . . salad justification complete.

Honestly though . . .whatever you want to call it, steak and potatoes with veggies on the side, a big jumble of food on your plate or a salad just make sure to add it to your meal plan soon, m’kay?

Steak and Potato Salad with Avocado, Corn and Tomatoes

I understand that the long list of ingredients may sound intimidating – you want me to roast potatoes, cook corn, sear a steak, slice up tomatoes, an avocado and dirty my blender?

Fine when I write it all out the dish count is pretty high but you’ve got options.

  1. Grill it all: Unlike me, I’m going to take a wild guess the lot of you have a grill, toss everything on there, the potatoes, the corn, the steak and you’re good to go! Multitude of dishes eliminated!
  2. Cook it all on the stove like I mentioned above 🙂

Fine the options are limited but with the weather still gorgeous out, I say go for option one if you can and if you can’t, what’s an extra dirty dish or two for a delicious meal that’ll feed a crowd – or you for days on end!

Steak and Potato Salad with Avocado, Corn and Tomatoes |

Steak and Potato Salad with Avocado, Corn and Tomatoes
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  • 1 - 1 1/4lb skirt steak
  • 1lb fingerling potatoes, halved
  • 2 ears fresh corn
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1 cup fresh basil
  • 1 lemon, juiced
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste


  1. Heat your oven to 400 degrees F. and place the halved fingerling potatoes on a rimmed baking sheet, cut side down. Drizzle with avocado oil, season generously with kosher salt and black pepper and roast for 35-40 minutes or until golden brown. Remove from the oven and set aside.
  2. Pat the steak dry with paper towels and season generously with salt and pepper on both sides. If the steak is large, cut in half to fit in your skillet.
  3. Heat a cast iron skillet over medium-high heat, drizzle 1/2 tablespoons avocado oil in the skillet and cook 1 portion of steak at a time, about 2-3 minutes per side for medium rare. Transfer to a cutting board and tent with foil to rest for 10 minutes, repeat with second portion of steak.
  4. While the steak is resting, remove the kernels of corn with a sharp knife and saute in a small saute pan with a little bit of oil for 3-4 minutes or until cooked through. Season with salt and pepper and set aside.
  5. To make the vinaigrette: Place the basil, lemon juice and olive oil in a blender and puree. Season to taste with kosher salt and black pepper.
  6. To assemble the salad, slice the steak across the grain in 1/2 inch thick slices and arrange on a platte with the fingerling potatoes, halved cherry tomatoes, corn and diced avocado.
  7. Drizzle the basil vinaigrette over the top.
  8. Serve the salad warm or cook ahead of time and serve cold.
Recipe Type: Main


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