Beef · 40 min
Striploin Steak with Warm Potato, Corn & Snap Pea Salad
- 40 min
- 2–6 servings
- 772 kcal / serving
A warm potato and corn salad with snap peas supports a tender striploin steak. The mix of creamy garlic mayo with paprika ties the dish together for a straightforward weeknight dinner.
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Ingredients
- ½ cupfrozen corn
- 1 clovegarlic
- ½ small bunchgreen onions (scallions)
- ¾ lbstriploin (New York strip) steak
- ½ (8 oz) pkgsugar snap peas
- 2 mediumyellow potatoes
From the pantry: black pepper, extra virgin olive oil, mayonnaise, paprika, salt, virgin coconut oil
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 clovegarlic
- ½ small bunchgreen onions (scallions)
- ½ (8 oz) pkgsugar snap peas
- 2 mediumyellow potatoes
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Frozen
- ½ cupfrozen corn
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| frozen corn | ½ cup | 1 cup | 1 ½ cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| sugar snap peas | ½ (8 oz) pkg | 1 (8 oz) pkg | 1 ½ (8 oz) pkg |
| yellow potatoes | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F with the rack in the center position, then rinse and dry the produce.
- Cube the yellow potatoes into 1/2-inch pieces and spread them on a baking sheet with the corn; drizzle with olive oil and season with salt and pepper, tossing to coat.
- Roast in the oven until the potatoes are tender and evenly browned, about 20–25 minutes, tossing halfway through.
- Meanwhile, mix minced garlic with mayonnaise, paprika, salt, and pepper in a bowl to form a simple dressing.
- Cut the sugar snap peas into 1/4-inch pieces and slice the green onions into 1/4-inch pieces, then add them to the dressing and toss to combine.
- Heat a skillet over medium-high heat. Pat the steak dry, season with salt and pepper, then add a splash of coconut oil to the pan and heat until shimmering.
- Place the steak in the skillet and cook, flipping frequently, until it reaches the desired doneness (about 5–7 minutes for medium-rare). Let the steak rest 5–10 minutes.
- When the potatoes are tender, transfer them to the salad bowl with the dressing and mix gently to coat.
- Slice the steak against the grain into strips, then serve the salad with the steak on top or on the side.
Two tips
- Prepare the potato and corn mixture up to 1 day ahead and reheat gently before serving.
- Try swapping green onions for chives if you have them, or serve the salad with a spoonful of plain yogurt for extra tang.
Nutrition per serving
- Calories
- 772 kcal
- Protein
- 43 g
- Carbs
- 48 g
- Fat
- 47 g
- Fiber
- 8 g
- Sodium
- 163 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.