Don't get stuck in an unsatisfying salad trap! Gussy up your greens with savory sirloin and crispy potatoes for a filling family meal. Sear your steak in a cast iron skillet while your potatoes are roasting. While the meat is resting, prep your base and homemade balsamic vinaigrette. Serve warm steak and potatoes on cool, crisp veggies and serve immediately.
Pat the steak dry, then season with salt and pepper to taste. Set onto a plate to come to room temperature for 15-30 minutes.
Heat oven to 425°F. Line a baking sheet with parchment paper.
Make the dressing. Combine the balsamic vinegar, olive oil, mustard, salt, and pepper in a small lidded jar; shake vigorously until emulsified. Alternatively, combine ingredients in a one-cup glass measuring cup or small bowl and whisk until emulsified.
Whole30 only. Toss the fingerling potatoes with the olive oil, ½ tsp kosher salt, and ½ tsp ground pepper. Spread evenly over the prepared baking sheet in a single layer, cut side down. Transfer to the oven and roast until golden brown on the outside and tender on the inside, 20-22 minutes.
Heat a cast iron skillet until smoking. Add the steak and sear 5-6 minutes per side for medium rare, or until an instant read thermometer registers 125-130°F using an instant read thermometer. Remove from heat and top each steak with a ½ tbsp butter. Rest 10 minutes.
While the steak rests, make the salad base. Toss the romaine, radicchio, cucumbers, radishes, and tomatoes. Divide evenly between 4 plates, then top each with one quarter of the avocado.
Keto only: divide the blue cheese between the 4 plates.
Whole30 only: divide the roasted potatoes between the 4 plates.
Slice the steaks against the grain, then divide between the plates. Drizzle with vinaigrette and serve immediately.
Nutrition card information reflects Whole30 options/add-ons.