The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

Think that steak and potato salad is strictly a summer-time meal? This delicious recipe will prove you wrong. A beautifully seared organic or locally raised rib eye steak served alongside a herby warm roasted potato salad made with local Ontario potatoes is perfect for a chilly winter evening. 

It really couldn’t be easier these days to fit green living and eating into our everyday meals. Visit your local butcher and ask for locally raised or organic steaks. 

Potatoes are a winter staple, and luckily for us, Ontario grows a great variety of them for us to choose from. In fact, a sustainable-driven company called Cookstown Greens, offers a wonderful selection of local Ontario potatoes which would be ideal for this recipe. These include Ratte Potatoes, Fingerling Potatoes and the even more unique and special, black fingerling potatoes. Their signature brown paper bags filled with these wonderful spuds are sold at many stores including Row Farms and The Healthy Butcher in Toronto.

For more information visit their website at

Rib Eye Steaks with Herby Warm Roasted Potato Salad



4 organic or locally raised striploin or rib eye steaks

Olive oil

Sea salt and freshly ground black pepper

Potato Salad

1/2 cup (125 mL) organic mayonnaise1/4 cup (50 mL) organic buttermilk3 tbsp (45 mL) coarse-grained mustardZest of 1 lemon

Juice of 1 lemon2 tsp (10 mL) red wine vinegar 

3 tbsp (45 mL) olive oil

Sea salt and freshly ground black pepper

2 pounds Ontario potatoes such as ratte, fingerling or black fingerling, cut in half

1 large handful each chives, dill, parsley, green onions, finely chopped


1. To make potato salad, preheat oven to 400°F.  In a small bowl, combine mayonnaise, buttermilk, coarse-grain mustard, lemon zest, lemon juice and red wine vinegar. Whisk until blended and season to taste with salt and pepper. 

2. In a large bowl, toss potatoes with olive oil and a generous pinch of salt and pepper.  Arrange in a single layer on a lined baking sheet and roast for 30 minutes, or until browned and crispy.  

3. Meanwhile, season both sides of steaks generously with sea salt and cracked black pepper. Heat olive oil in a large skillet over medium high heat. Once hot, sear steaks on each side for 2 to 3 minutes, until browned. Place in oven for 4 to 6 min for medium rare. Remove steaks to a cutting board and loosely cover with foil. Let sit for 10 min while you finish the potato salad.

4. Once potatoes are crispy, remove from oven and cool slightly, about 2 min. Toss gentlyin a large bowl with freshly chopped herbs, green onion and vinaigrette.  

5. Slice steak into thick slices and serve alongside warm potato salad. 

Food Styling by Lindsay Evans ( and photography by Jodi Pudge (