Steak with potato salad and blue cheese vinaigrette

1 lb small red potatoes
Kosher salt and black pepper
1/4 cup olive oil
4 small steaks, 4oz each (Newport, flat iron, or top round)
1/4 cup crumbled blue cheese
2 tablespoons white wine vinegar
1 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.