Grill Up This Spectacular Steak & Potato Salad

Throw this show stopping twist on potato salad on the grill for Memorial Day. We came up with this version, where we replaced the mayo with my favorite summer condiment—chimichurri—and turned it into an entire meal made on the grill. It’s genius. No stove required, you can serve it hot or cold (in case your guests come late) – and you only have to clean one serving dish! A delicious, easy crowd-pleaser? No sweat!


Steak and Potato Salad with Chimichurri Dressing

  • Serves 4
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes


  • 1 ½ lb skirt steak
  • 1 ½ lb peewee potatoes
  • 2 red bell peppers
  • ¼ cup olive oil, divided
  • kosher salt and freshly ground pepper
  • 2 tbsp red wine vinegar
  • 3 tbsp freshly chopped parsley
  • 2 tbsp freshly chopped chives


  • Preheat clean and lightly oiled grill to medium high.
  • Place the potatoes in the center of a large sheet of aluminum foil. Drizzle with 1 tbsp. olive oil and season with salt and pepper. Wrap the foil around the potatoes and seal. Place to the side on the grill and cook for 15-20 minutes, until the potatoes are tender.
  • Season the steak generously with salt and lots of pepper. Cook the steak for 4 minutes per side for medium to medium rare, depending on the thickness of the steak, cooking longer if a more well-done steak is desired. Let the steak rest for 10 minutes before slicing.
  • Grill the peppers for 2-3 minutes per side, until lightly charred, and slightly softened. Chop into bite sized pieces.
  • Combine the potatoes and peppers in a large bowl. Whisk together the remaining olive oil, red wine vinegar, parsley, chives and a pinch of salt and pepper.
  • To cut the skirt steak, first cut into 4-inch long sections, and then slice into inch-wide slices against the grain. Add to the bowl with the potatoes and peppers and drizzle with half of the dressing. Toss to combine, and plate. Serve drizzled with additional dressing.
Grilled Steak and Potato Salad

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

This photo was taken the day my mom brought me back to the US from Panama, where I was born. She had jet-black hair and a tan, whereas I was basically translucent, with white hair and big blue eyes. Security guards stopped her in the airport because they thought she was smuggling someone else’s baby out of the country. So, I guess it’s time for everyone to come clean. I was indeed stolen. I am actually a Norwegian prince. Where’s my 👑, Terri?!?! Where. Is. My. #%^*ing. 👑?!? 🤪 Happy Mother’s Day!!! I love you. Sorry I’m so weird. ❤️

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