Steak Salad with Crispy Smashed Potatoes

Preheat oven to 425F. Line a large, rimmed baking pan with parchment paper.

Bring a large pot of salted water to a boil. Add the potatoes to cook 10 minutes, until fork tender. Drain the potatoes and transfer to the prepared baking pan.

Slice the larger potatoes in half, then smash each potato directly on the baking pan with a glass cup or jar. The tinner they are smashed, the quicker they’ll bake. If needed, use a fork to help remove the potatoes from the bottom of the glass.

Drizzle generously with olive oil and season with salt. Roast for 12 minutes, then flip to roast an additional 10-20 minutes, until deeply golden and crispy.

(Optional) If time allows, let the steak rest at room temperature for 20 minutes.

Season both sides of the steak generously with salt and black pepper.

Heat up a skillet over medium high heat until very hot, about 4-5 minutes.

Add olive oil to the skillet and sear the steak for 2-3 minutes untouched.

Flip the steak and sear an additional 2-3 minutes.

In the last 1-2 minutes of cooking, add the butter and rosemary. Use a spoon to baste the steak in the herby melted butter for 1 minute.

Remove the steak from heat to rest 5 minutes before slicing into bite-sized strips.

Prep the salad base, by adding a generous serving of the baby crispy green leaf lettuce to each serving bowl. Add the halved tomatoes, thinly sliced red onion, and avocado.

Top with the sliced steak, crispy smashed potatoes, garnish with fresh cilantro, and then drizzle with classic ranch to enjoy!