Steak With Potato and Blue Cheese Salad

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Photo by Con Poulos
Steak With Potato and Blue Cheese Salad 4.0 69 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 390 calories
    • Fat 14 g
    • Sat Fat 6 g
    • Cholesterol 79 mg
    • Sodium 898 mg
    • Protein 43 g
    • Carbohydrate 21 g
    • Sugar 1 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 83 mg

Place the potatoes in a large pot and add cold water to cover. Bring to a boil and add 2 teaspoons salt.

Reduce heat and simmer until tender, 14 to 16 minutes. Drain, run under cold water to cool, and using a fork or your fingers, break the potatoes in half.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1 teaspoon salt and ¾ teaspoon pepper.

Ingredients

  1. Check 1 pound small red potatoes (about 12)
  2. Check kosher salt and black pepper
  3. Check 1/4 cup plus 1 tablespoon olive oil
  4. Check 4 small steaks (such as Newport, flat iron, or top round; 1 1/2 pounds total)
  5. Check 1/4 cup crumbled blue cheese (about 1 ounce)
  6. Check 2 tablespoons white wine vinegar
  7. Check 1 small head Boston lettuce, torn (about 4 cups)

Directions

  1. Place the potatoes in a large pot and add cold water to cover. Bring to a boil and add 2 teaspoons salt.
  2. Reduce heat and simmer until tender, 14 to 16 minutes. Drain, run under cold water to cool, and using a fork or your fingers, break the potatoes in half.
  3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1 teaspoon salt and ¾ teaspoon pepper.
  4. Cook steaks to the desired doneness, 4 to 5 minutes per side for medium-rare.
  5. Meanwhile, in a large bowl, combine the blue cheese, vinegar, remaining ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  6. Add the potatoes and lettuce and toss to coat. Serve with the steaks.