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Steak Salad With Blue Cheese Butter

Steak Salad With Blue Cheese Butter
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 425° F. Combine the butter and blue cheese in a small bowl; set aside.
  2. Place the potatoes in 1 inch of water in a microwave-safe dish, cover, and microwave on high until tender, 7 to 10 minutes. Drain and rinse with cold water to stop the cooking; halve.
  3. Heat 1 tablespoon of the oil in a large ovenproof skillet on high heat. Season the steak with 1 teaspoon each salt and pepper. Cook until browned, 3 to 4 minutes per side. Add the potatoes to the skillet with the steak. Transfer to oven and cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F for medium-rare, 7 to 10 minutes. Transfer the steak to a cutting board and top with half the blue cheese butter; let rest for 10 minutes before slicing against the grain.
  4. Toss the lettuce, tomatoes, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.
  5. Serve the steak and potatoes with the remaining blue cheese butter alongside the salad.
By January, 2014

Nutritional Information

  • Per Serving
  • Calories 518
  • Fat 31g
  • Sat Fat 11g
  • Cholesterol 98mg
  • Sodium 790mg
  • Protein 35g
  • Carbohydrate 23g
  • Sugar 1g
  • Fiber 3g
  • Iron 6mg
  • Calcium 80mg
What does this mean? See Nutrition 101 .

Quick Tip

Colorblock Mortar and Pestle
To crack black peppercorns, crush them with a small, heavy saucepan on a cutting board, or use a mortar and pestle.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.