Last night’s recipe:
Steak with Potato Salad and Blue Cheese Vinaigrette
- 1 pound red potatoes (about 12)
- Kosher salt and black pepper
- 1/4 cup plus 1 tablespoon olive oil
- 4 small steaks (such as Newport, flat iron or top round; 1 1/2 pounds total)
- 1/4 cup crumbled blue cheese (about 1 ounce)
- 2 tablespoons white wine vinegar
- 1 small head Boston lettuce, torn (about 4 cups)
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, the remaining 1/4 of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the lettuce and potatoes and toss to coat. Serve with the steaks.
Due to salmon being frozen and me being hungry, steak and potatoes got pushed up to last night. And it was all I ever dreamed it would be. Red meat and potatoes … NOM NOM NOM!
Again, the recipe is easy to follow. Boil potatoes, cook steak, mix vinaigrette. Nothing too complicated. I will note though, that I used a sirloin steak instead of a flat iron. Based on availability and budget, this is what I ended up working with. I don’t know if there would be a difference, but it still tasted great to me.
All the ingredients
Easy, right? :)
Before you start judging me on serving size, I’d like to point out, I only ate half of the steak, one potato and half of the salad. The rest was lunch at work today. Who knew I’d be having delicious steak at work 2 weeks ago? Not me. But I’m happy about it.