Preparation Info

Buttermilk Peppercorn Steak Salad

Made With Our


  • 1 pound oven roasted small red potatoes, scrubbed and halved
  • 2 Tablespoons olive oil
  • Salt and pepper
  • 4 cups arugula
  • 4 cups baby kale
  • 1 1/4 pounds thinly sliced grilled steak
  • 1 pint cherry tomatoes, halved
  • 4 ounces bacon, cooked and crumbled
  • 1/4 cup thinly sliced red onion
  • 1 cup croutons (preferably homemade)
  • Stonewall Kitchen Buttermilk Peppercorn Dressing


  1. Preheat oven to 400° F. Toss potatoes with olive oil and season with salt and pepper. Spread out on a baking sheet. Roast for 30-45 minutes turning with a spatula two or three times, until the potatoes are golden brown and crisp. Allow to cool.
  2. Toss arugula and kale in a large salad bowl.
  3. Top with steak, potatoes, tomatoes, bacon, red onion, and croutons.
  4. Drizzle enough Buttermilk Peppercorn Dressing to lightly coat the salad when tossed. Serve immediately.