Steak with potato salad and blue cheese vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb small red potatoesKosher salt and black pepper1/4 cup olive oil4 small steaks, 4oz each (Newport, flat iron, or top round)1/4 cup crumbled blue cheese2 tablespoons white wine vinegar1 small head boston lettuce, torn
Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 14 to 16 minutes. Drain, run under cold water to cool, and using a fork or your fingers, break the potatoes in half.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1 teaspoon salt and 3/4 teaspoon pepper and cook to the desired doneness, 4 to 5 minutes per side for medium-rare.
In a large bowl, combine the blue cheese, vinegar, 2 tablespoons of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the lettuce and potatoes and toss to coat. Serve with the steaks.
Number of Servings: 4
Recipe submitted by SparkPeople user MOMMA907.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1 teaspoon salt and 3/4 teaspoon pepper and cook to the desired doneness, 4 to 5 minutes per side for medium-rare.
In a large bowl, combine the blue cheese, vinegar, 2 tablespoons of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the lettuce and potatoes and toss to coat. Serve with the steaks.
Number of Servings: 4
Recipe submitted by SparkPeople user MOMMA907.
Nutritional Info Amount Per Serving
- Calories: 436.8
- Total Fat: 17.4 g
- Cholesterol: 106.3 mg
- Sodium: 174.7 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 3.0 g
- Protein: 45.8 g
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