Rating: 4 stars
12 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 12 Ratings

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Credit: Sang An

Recipe Summary

total:
45 mins
hands-on:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. Combine the butter and blue cheese in a small bowl; set aside.

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  • 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.

  • 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.

  • Toss the lettuce, tomatoes, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.

  • Serve the steak and potatoes with the remaining blue cheese butter alongside the salad.

Nutrition Facts

518 calories; fat 31g; saturated fat 11g; cholesterol 98mg; sodium 790mg; protein 35g; carbohydrates 23g; sugars 1g; fiber 3g; iron 6mg; calcium 80mg.
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