Wednesday, July 27, 2011

Steak Salad with Bacon, Crispy Potatoes, and Blue Cheese Dressing

Wow. OK, even if you just make the dressing to use on whatever you choose, do it! I used a good Roquefort, and it was Mmm Mmm unbelievable if you like Blue Cheese Dressing.


  • 4 ounces sliced bacon, cut into 1/2 inch pieces (I used turkey bacon)
  • 8 ounces Yukon gold or fingerling potatoes cut into 1/2 inch wedges
  • kosher salt and black pepper
  • 2 teaspoons canola oil
  • 1 1/2 pounds sirloin steak (1 inch thick)
  • 3 ounces blue cheese (such as Stilton or Roquefort), crumbled (3/4 cup)
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1 teaspoon red wine vinegar
  • 1 scallion, chopped
  • 1 head romaine lettuce, torn into bite sized pieces (about 8 cups)


  1. In a large skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
  2. Add the potatoes to the bacon drippings, season with ¼ teaspoon each salt and pepper, and increase heat to medium-high. Cook, tossing occasionally, until browned and tender, 12 to 15 minutes. Transfer to the paper towel-lined plate.
  3. Meanwhile, heat the oil in a second large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper and cook 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
  4. In a small bowl, mix together the blue cheese, sour cream, buttermilk, vinegar, scallion, and ¼ teaspoon each salt and pepper. Divide the lettuce among plates, top with the steak, bacon, and potatoes, and drizzle with the dressing.

1 comment:

Mrs. Williams said...

I can't wait to try this, it looks amazing!

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