Steak, Potato and Blue Cheese Salad
by Vicki Brunsvold, Tastemaker in Residence
My Dad and husband, both love a great steak; so at the risk of placing them in the beef box, I’m going to say this salad is perfect for Father’s Day. While your grill is hot, also grill some asparagus, it goes great with the salad.
1-1/4 lb small red potatoes, quartered
1/4 cup EV olive oil
Kosher salt and freshly ground pepper
3 Tbsp steak sauce
1 Tbsp red wine vinegar
2 tsp Dijon mustard
1-1/2 lb boneless sirloin steak
6-8 oz romaine lettuce, chopped
1 cup cherry tomatoes, sliced in half lengthwise
1/4 cup fresh chives, thinly sliced
1/2 cup blue cheese, crumbled
Preheat oven to 450°. Preheat a baking sheet pan by placing it on the bottom rack.
Toss potatoes with 2 tablespoons olive oil, 1/2 tsp salt, and a few grinds of black pepper.
Spread potatoes on preheated pan and roast about 22 minutes, turning once until golden brown.
Meanwhile, mix steak sauce, vinegar, mustard, and remaining 2 tablespoons olive oil. Marinate steak in half the mixture for 20-30 minutes, reserving other half for dressing.
Grill steak to medium rare, remove from heat and let rest at least 5 minutes, thinly slice against grain.
Mix into remaining dressing any juice from resting steak, add vinegar if needed and pour over romaine, tomato, and chives. Toss and season to taste with salt and pepper.
Top with potatoes, sliced steak, and blue cheese.