Steak Salad With Blue Cheese Butter

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

Ingredients

Directions

  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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