Steak and Crispy Potato Salad with Pickled Ranch.

Warm Steak and Crispy Potato Salad with Pickled Ranch. Grilled steak topped with garlic butter that melts over each slice with flakes of sea salt, slow-roasted English potatoes, crisp romaine lettuce, creamy avocado, and our favorite tangy pickled ranch dressing. This summer dinner salad is simple to throw together and never disappoints. Especially on warm summer nights when an easy dinner is a must. Use any cut of steak you love, or swap in grilled chicken if preferred.

You may have seen this one coming, or maybe guessed I’d do something with the leftover English roast potatoes. But I really meant it when I said on Monday that I now make my English potato recipe almost weekly. We’ve officially decided it’s our favorite way to enjoy potatoes. I’ve even started using the same method for sweet potatoes too!

The funny thing is, the whole reason I wanted to make those English potatoes in the first place was because I had this idea for a really good steak salad that I just knew would become one of our go-to summer dinners.

Since moving to Miami, I’ve made this salad with the steak, potatoes, and ranch at least five different times. I actually kept count because I was either using leftover Sunday night potatoes or making a fresh batch again on Monday. We seriously cannot get enough of both recipes.

My sister loves anything pickled, so of course, she’s obsessed with the dressing. My mom and brothers are all about the steak and potatoes, while my dad just loves the whole salad. It’s actually a little inspired by the big summer salads he used to make for us when we were growing up in Cleveland. His were more kitchen-sink style, but just as delicious.

I’m really excited to be grilling so much now that I’m living somewhere warm, so I hope you’re ready for a summer full of easy grilling recipes, big dinner salads, and simple meals like this one.

Step 1: Grill the Steak

Grill the steak until cooked to your liking. I usually grill a couple of tenderloins, a ribeye, and a New York strip, depending on who’s eating with us. Or, if preferred, you can swap in grilled chicken instead.

In a small bowl, mix together the butter and garlic powder. As soon as the steak comes off the grill, top each piece with the garlic butter and let it melt right over the warm steak. Slice into strips before serving.

Tip: Let the steak rest for a few minutes before slicing. This keeps it juicy and gives the butter time to melt into every bite.

Personal Note: I use blue cheese in the salad, so I always mix a few cheese crumbles into the garlic butter too.

Step 2: Make the Pickled Ranch

Meanwhile, make the pickled ranch dressing. Combine all of the dressing ingredients in a glass jar and shake well until creamy and smooth.

I love using an almost-empty pickle jar or the end of a mayo jar for this. Using the pickle jar adds even more pickle flavor and makes the dressing extra delicious.

Tip: Taste the dressing before tossing the salad. Add more pickle brine for tangier flavor, or a pinch of salt and pepper if needed.

Step 3: Toss the Salad

In a large salad bowl, combine the romaine, pepperoncini, and avocado. Pour the pickled ranch over the salad and toss until everything is evenly coated.

Add the avocado just before tossing so it stays creamy and doesn’t get too smashed.

Step 4: Finish and Serve

Top the salad with the hot crispy potatoes (if using leftovers, just warm them up first), warm the steak slices topped with the crumbles of cheese.

Serve immediately while the potatoes are hot and the steak is still warm. The contrast of crispy potatoes, warm steak, cold crunchy romaine, and creamy ranch is what makes this salad so good!