Today I’m bringing you a steakhouse inspired summertime steak dinner to celebrate the 4th of July! I paired juicy NY Strip steaks with a loaded baked potato salad and a bite-sized caprese salad for a fresh and flavorful Fourth.

Thank you so much to the Pennsylvania Beef Council for sponsoring this video. Visit www.pabeef.org for your all things beef resource!

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Loaded Baked Potato Salad
1.5 lbs. baby potatoes, halved
1/2 c. sour cream
1/4 c. mayonnaise
6 green onions (or 1 bunch chives), chopped (reserve a handful to garnish)
6 slices of cooked bacon, crumbled (reserve a handful to garnish)
1/2 c. shredded cheddar cheese
salt & pepper

Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes or until fork tender. Drain the potatoes and place into a large bowl. Add the sour cream, mayonnaise, green onions, bacon, cheddar cheese, and a sprinkle of salt and pepper. Stir to combine. Taste for seasoning and add salt if necessary. Cover and refrigerate at least 1-2 hours before serving. ENJOY!

Bite-Sized Caprese Salad
1 pint cherry tomatoes, washed
1-8oz. container mozzarella balls (bocconcini), drained
2 Tbsp. extra virgin olive oil
coarse salt & black pepper
small bunch fresh basil
1/2 c. balsamic vinegar
2 Tbsp. honey

Combine the tomatoes, cheese, and olive oil in a bowl. Season with salt and pepper and tear the basil over top. Stir to combine. Refrigerate if not serving immediately. For the balsamic reduction, pour the balsamic vinegar into a small saucepan and whisk in the honey. Heat over medium high until boiling. Reduce heat to medium low and simmer for about 10 minutes or until reduced by half. Remove from heat and cool (mixture will thicken as it cools). Pour desired amount over the salad before serving. ENJOY!

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