Grilled Steak and Potato Party Salad

Guests can build their own steakhouse salads from a beautifully arranged assortment of ingredients.

Serves: 8Prep: 25 minutesCook: 25 minutesTotal: 50 minutesDifficulty: Easy

Serves: 8


  • 1 cup ranch dressing
  • 1 tablespoon prepared horseradish sauce
  • 1 pound baby potatoes
  • 2 tablespoons butter, melted
  • 1 tablespoon Private Selection™ Steakhouse Seasoning Grinder
  • 1 1⁄2 pounds strip steaks
  • 2 teaspoons canola oil
  • 16 ounces salad greens, like baby arugula, spinach or mixed greens
  • 1 cup grape tomatoes, cut in half
  • 1 medium English cucumber, chopped
  • 1 small red onion, chopped
  • 2 avocados, sliced
  • 1 cup shredded cheddar cheese or crumbled blue cheese


  • In a bowl combine ranch dressing and horseradish. Refrigerate until serving.
  • Heat grill to medium-high heat.
  • In a large square of heavy-duty foil place potatoes, melted butter and 1 teaspoon of steakhouse seasoning. Bring together edges of foil and pinch to seal.
  • Pat steaks dry, rub with oil and season generously with remaining steakhouse seasoning.
  • Grill potato packet 20-25 minutes or until potatoes are tender. Keep sealed to keep warm until serving.
  • Grill steaks 8-12 minutes or until internal temperatures reaches 145°F for medium, or desired doneness. Allow to rest 5 minutes; slice.
  • On a large platter arrange salad greens, vegetables, cheese, potatoes and steak in a way that allows guests to pick and choose toppings. Serve with horseradish ranch dressing.
  • Refrigerate leftovers.