Steak Salad With Bacon, Crispy Potatoes, and Blue Cheese Dressing |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 ounce(s) sliced bacon, cut into 1/2-inch pieces |
8 ounce(s) yukon gold or fingerling potatoes, cut into 1/2-inch pieces |
kosher salt and black pepper |
2 teaspoon(s) canola oil |
1 1/2 pound(s) sirloin steak (1 inch thick) |
3 ounce(s) blue cheese (such as stilton or roquefort), crumbled (3/4 cup) |
1/4 cup(s) sour cream |
1/4 cup(s) buttermilk |
1 teaspoon(s) red wine vinegar |
1 scallion, chopped |
1 head(s) romaine lettuce, torn into bite-size pieces (about 8 cups) |
Directions:
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 1/4 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 1/4 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 1/4 teaspoon each salt and pepper. Divide the lettuce among plates, top with the steak, bacon, and potatoes, and drizzle with the dressing.
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