Pepper Steak and Roasted Potato Salad with Chunky Blue Cheese Dressing

Peppercorn encrusted sirloin steak thinly sliced with roasted baby red potatoes over romaine hearts with a chunky blue cheese dressing. A rockstar.

Steak and potatoes get a makeover that makes everyone happy! From the die-hard salad lovers to the steak-and-potato-eaters-at-every-single-meal. You know who I’m talking about.

The peppercorns bring the heat and the dressing puts out the fire. The tormentor and the savior. On its own the steak is mouth-searing-hot. Paired with the cooling qualities of the milky dressing, starchy potatoes and cold lettuce it’s manageable in a totally delicious where-have-you-been-all-my-life kind of way.

Roasted new potatoes rule. In case you didn’t know. Especially when drenched in extra-virgin olive oil and lots of salt and pepper to bring out their flavor. Do not make the mistake of dipping them into the blue cheese all for the sake of taste-testing. You might not be able to stop it.

Roquefort blue cheese is the Cadillac of all blue cheese and my absolute favorite type. It makes the dressing spoon-able as in spoon-to-mouth-I-can’t-stop-eating-this to. . .Oops! There’s not going to be any left for the salad. Help.

All the ingredients are such major superstars on their own I can’t decide who the star of this show is. The dressing stands out. My family asked about it the next day. You know – is there any of that dressing left? Not – are there any steak or potatoes left? It was all about the dressing. There wasn’t. {See paragraph 5 above.}

I kept it pretty simple as far as salads go. You can add your own spin to this – sliced red onions, grape tomatoes and/or crumbled bacon. Cucumber for more coolness. Whatever you have on hand or like to eat in your salads. You may serve this hot, warm or at room temperature.

Pepper Steak and Roasted Potato Salad with Chunky Blue Cheese Dressing

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4 servings

Pepper Steak and Roasted Potato Salad with Chunky Blue Cheese Dressing

Peppercorn encrusted sirloin steak thinly sliced with roasted baby red potatoes over romaine hearts with a chunky blue cheese dressing.

INGREDIENTS:

Potatoes:
1 + 1/2 pounds new red potatoes, cut in half
olive oil
coarse salt and fresh black pepper
Dressing:
3/4 cup mayonnaise
3/4 cup buttermilk
1 fat clove garlic, smashed and minced
1 tablespoon white wine vinegar
1 cup Roquefort blue cheese, chopped/crumbled
Steak:
1 tablespoon black peppercorns
vegetable oil, for greasing the pan
1 pound sirloin steak
8 packed cups chopped romaine hearts
Extras:
thin-sliced red onions
tomatoes
crumbled bacon
sliced/cubed cucumber

INSTRUCTIONS:

    Roast the potatoes:
  1. Preheat oven to 400 degrees F. Grease a large baking sheet or line with parchment first and lightly grease. Add the potatoes and drizzle 2 - 3 tablespoons olive oil over them and sprinkle generously with salt and pepper. Use your hands to massage the oil all over the potatoes. Bake until fork tender about 30 minutes.
  2. Meanwhile make the dressing:
  3. In a medium bowl whisk the mayo, buttermilk, garlic and vinegar together. Stir in the Roquefort and season to taste with salt and pepper. Refrigerate.
  4. Cook the steak:
  5. Use a mortar and pestle to crush the peppercorns or smash them with a meat mallet on a cutting board - cover them with a paper towel then a dish towel and pound until crushed.
  6. Lightly oil a large cast-iron skillet and set over high heat. Salt the steak well on both sides then press one side down into the peppercorns.
  7. When the pan is smoking hot lay the steak in - peppercorn side down and turn heat down to medium-high. You kind of have to use your own judgment for cooking the steak depending on its size and how rare you like it. This is how I did mine and it weighed about a pound: Cook about 4 - 5 minutes on the first side for medium well steak (pink but not bloody in the middle) then flip and cook on the other side 3 - 4 minutes. Remove to a cutting board and cover with foil. Let sit 5 - 10 minutes before slicing.
  8. Divide the romaine among 4 plates followed by the potatoes and any extras you like. Slice the steak thinly against the grain and plate. Drizzle very generously with the blue cheese dressing.
  9. Serve hot, warm or at room temperature.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/pepper-steak-and-roasted-potato-salad-with-chunky-blue-cheese-dressing/

Comments

    • Reeni says

      I think that’s what makes us bloggers so interesting Kelly! We think outside the box! Otherwise we’d all be posting the same old boring recipes. We have to reinvent things.

  1. teresa says

    steak and blue cheese really were meant for each other. add those incredible looking potatoes and you have a winning plate! this looks delicious!
    teresa recently posted..Clam ChowderMy Profile

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