Steak Salad with Bacon and Crispy Potatoes

Steak Salad With Bacon and Crispy Potatoes and Blue Cheese Dressing
Con Poulos
Turn a traditional steak dinner into a refreshing salad for a fun twist.

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

Ingredients

4
ounces
bacon, cut into 1/2-inch pieces
8
ounces
Yukon gold or fingerling potatoes, cut into 1/2-inch pieces
kosher salt and black pepper
2
teaspoons
canola oil
1 1/2
pounds
sirloin steak (1 inch thick)
3/4
cup
crumbled blue cheese, such as Stilton or Roquefort (3 ounces)
1/4
cup
sour cream
1/4
cup
buttermilk
1
teaspoon
red wine vinegar
1
scallion, chopped
1
head romaine lettuce, torn into bite-size pieces (about 8 cups)

Directions

  1. Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Reserve the skillet.
  2. Add the potatoes to the drippings in the skillet, season with ¼ teaspoon each salt and pepper, and increase heat to medium-high. Cook, tossing occasionally, until browned and tender, 12 to 15 minutes.
  3. Meanwhile, heat the oil in a second large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper and cook until and instant-read thermometer inserted in each piece register 130ºF, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
  4. Mix together the blue cheese, sour cream, buttermilk, vinegar, scallion, and ¼ teaspoon each salt and pepper in a small bowl.
  5. Divide the lettuce among plates, top with the steak, bacon, and potatoes, and drizzle with the dressing.
Dawn Perry
July 2011

Nutritional Information

  • Per Serving
  • Calories 539
  • Fat 31 g
  • Sat Fat 13 g
  • Cholesterol 108 mg
  • Sodium 1,004 mg
  • Protein 45 g
  • Carbohydrate 17 g
  • Sugar 5 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 234 mg
What does this mean? See Nutrition 101.