Steak with potato salad and blue cheese vinaigrette


  • 1 pound red new potatoes (about 12)
  • Kosher salt and black pepper
  • 1/4 cup plus 1 tablespoon olive oil
  • 4 small steaks (such as Newport, flat iron, or top round; 1 inch think; and about 1 1/2 pounds total
  • 1 ounce blue cheese, crumbled (1/4 cup)
  • 2 tablespoons white wine vinegar
  • 1 small head Boston lettuce torn (about 4 cups)


  1. Place the potatoes in a large saucepan and add enough cold water to cover  Bring to a boil and add 2 teaspoons salt.  Reduce heart and simmer until tender 14 to 16 minutes.  Drain, run under cold water to cool, and using a fork, break the potatoes in half.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.  Season the steaks with 1 teaspoon salt and 3/4 teaspoon pepper and cook to the desired doneness, 4 to 5 minutes per side for medium-rare.
  3. In a large bowl, combine the blue cheese, vinegar, the remaining 1/4 cup of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Add the lettuce and potatoes and toss to coat.  Serve with the steaks.

Tip:  Any type of blue cheese will work with this vinaigrette.  Try spicy Maytag Blue, earthy Stilton, creamy Gorgonzola, or salty, strong flavored Roquefort.

Source:  Real Simple

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