Steak With Potato and Blue Cheese Salad

Steak With Potato Salad and Blue Cheese Vinaigrette Recipe
 Con Poulos
A tangy blue cheese dressing pulls together a simple salad of greens and tender potatoes.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
30
minutes

Ingredients

1
pound
small red potatoes (about 12)
kosher salt and black pepper
1/4
cup
plus 1 tablespoon olive oil
4
small steaks (such as Newport, flat iron, or top round; 1 1/2 pounds total)
1/4
cup
crumbled blue cheese (about 1 ounce)
2
tablespoons
white wine vinegar
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.
Kate Merker
March 2010

Nutritional Information

  • Per Serving
  • Calories 390
  • 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
What does this mean? See Nutrition 101.