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Prep
Difficulty
Easy
Time
Estimate
1 hour
Toss the potatoes in the oven. Make the dressing and prep all of the ingredients for the salad. Salt the steak. Start warming the skillet for the steak. Pound/grind the peppercorns. Dip and press into the steak. When the potatoes are done and can be easily squeezed, sear the steak on each side. Assemble the salads while the steaks rest briefly and serve altogether.
The potato seems to be a controversial vegetable. Some consider it nutritious and balanced and on the other extreme, it is viewed as high in the simple carbohydrates that everyone should run and hide from. But, then there is the easy baked potato wrapped in a nutrient packed skin and free of frying oil, creamy sauces, or other additives. Of course, most of us get in trouble with the toppings, right? We hope to inspire new seasonal decorations for your Baked Potato throughout the year. And now, here is the simple way to prepare them.
Classic, retro whatever you want to call it the Wedge Salad is just about the only way to eat Iceberg lettuce and that is why we love it. Iceberg is hardly known for its high-nutrients but rather it serves as a lovely vehicle for garden fresh tomatoes, yogurt-herb dressing, and a bit of bacon & cheese just tops it all off. Make your own dressing from scratch if you can- our recipe comes together quickly. Make this vegetarian, by skipping the bacon and adding salty nuts or extra cheese.
New York strip steak is crusted with coarsely ground spicy peppercorns and seared to perfection. Most of the time we end up sharing a steak between two people, since about 3-6 ounces is a reasonable serving. If New York strip is unavailable ask for the closest substitute, such as rib eye, porterhouse, even tenderloin or filet mignon. Purchase whole or coarsely ground black peppercorns.
