Community recipe
Peppery Steak and Crispy Potato Salad with Warm Blue Cheese Dressing
A satisfying steakhouse-style dinner in salad form: crisp-edged roasted potatoes, juicy seared sirloin, and crunchy greens meet a tangy, softly warmed blue cheese dressing. Serve it as soon as the steak has rested, while the potatoes are still warm.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 1.5 lb baby potatoes, rinsed, dried, and halved
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.33 cup sour cream
- 2 tbsp milks
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 garlic clove, finely minced
- 2 oz blue cheese, crumbled
- 2 tbsp chives, chopped
- 0.13 tsp black pepper
- 1 lb sirloin steak, about 1 inch thick
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 5 oz mixed salad greens, rinsed and dried
- 1 pt cherry tomato, rinsed, dried, and halved
Make it
Instructions
- 01
Heat the oven and season the potatoes
Set a rack in the center of the oven and heat it to 450°F (230°C). Line a rimmed baking sheet with parchment. Rinse and thoroughly dry 1½ lb baby potatoes, then halve them (quarter any larger ones). Toss with 1 tbsp olive oil, ½ tsp kosher salt, and ¼ tsp black pepper right on the sheet, and spread them cut-side down in one layer. | Why: Dry surfaces and a hot oven help the potatoes brown instead of steam.
- 02
Roast until crisp and tender
Roast for 25–30 minutes, turning the pieces after about 15 minutes, until deeply golden on the cut sides and easily pierced with a knife. Leave them on the sheet while you prepare the dressing and steak. | Why: Turning once encourages even browning while keeping the centers fluffy.
- 03
Mix the blue cheese dressing
In a small saucepan, whisk together ⅓ cup sour cream, 2 tbsp milk, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, and 1 tsp honey. Stir in 1 small garlic clove, finely minced, 2 oz blue cheese, crumbled, 2 tbsp chopped chives, and ⅛ tsp black pepper. Warm over low heat for 2–3 minutes, stirring, just until loose and gently warm; do not let it boil. Remove from the heat and cover. | Why: Gentle warming softens the cheese and melds the tangy, savory flavors without splitting the dressing.
- 04
Season and sear the steak
While the dressing warms, pat 1 lb sirloin steak, about 1 inch thick, very dry with paper towels. Season both sides with ½ tsp kosher salt and ¼ tsp black pepper. Heat a large heavy skillet over medium-high heat until very hot, about 2 minutes. Add 1 tbsp olive oil, then carefully lay in the steak. Sear for 3–5 minutes per side, depending on thickness, until well browned and a thermometer inserted into the thickest part reads 145°F (63°C) for medium. Transfer to a clean cutting board and rest for 5 minutes. | Why: Drying and properly heating the pan build a flavorful crust; resting keeps the meat juicy when sliced.
- 05
Assemble and serve
Rinse and thoroughly dry 5 oz mixed salad greens and 1 pint cherry tomatoes; halve the tomatoes. Divide the greens among four plates, then top with the warm roasted pieces and tomatoes. Slice the rested steak thinly against the grain and arrange over the salads. Stir the dressing; if it has thickened, loosen it with a teaspoon of warm water. Spoon it over the plates and serve right away. | Why: Crisp greens balance the warm, hearty toppings, and slicing against the grain makes each bite tender.
