Steak With Potato Salad and Blue Cheese Vinaigrette

We haven’t tried this recipe yet but it is on the menu for tomorrow. This recipe came from an old issue of Real Simple.

[Update 2014-09-05] We tried this with beef tenderloin, and it was delicious! We’ll definitely make this meal again. You can see our dinner in the photo at the end of this post.

Serves 4


  • 1 pound small red potatoes ( about 12)
  • 3 1/2 tsps of Kosher salt
  • 1 tsp fresh ground Black pepper
  • 4 small steaks (such as Newport, Flat, iron or Top round. I will use Tenderloin)
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons white wine vinegar
  • 1 small Boston lettuce, torn (about 4 cups)
  • 1/4 cup plus 1 tbsp of olive oil ( I will use canola oil)


  1. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons of salt. Reduce heat and simmer for until tender 14 to 16 minutes. Drain and run under cold water to cool, use a fork or your fingers to break the potatoes in half.
  2. Meanwhile, heat 1 tbsp of oil in a large skillet over medium high heat. Season steaks with 1 tsp of salt and 3/4 tsp of pepper and cook to desired doneness, 4 to five minutes per side for medium rare. ( I will grill the steaks on BBQ).
  3. In a large bowl combine blue cheese, vinegar, remaining 1/4 cup of oil, 1/2 tsp salt and 1/4 tsp pepper. Add lettuce and potatoes and toss to coat. Serve with the steaks.

steak with blue cheese potato salad

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