Steak Salad with Bacon and Crispy Potatoes

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 539 calories
    • 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


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


  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.