Steak and Potato Salad
Tender sliced steak over roasted potatoes and greens with blue cheese dressing, a hearty salad that turns leftovers into lunch.
Ingredients (serves 4)
- 1 lb steak
- 1.5 lbs baby potatoes
- 6 cups mixed lettuce
- 1/2 cup blue cheese
- 1/4 cup ranch dressing
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Preheat oven to 400°F.
- 2
Toss potatoes with 1 tablespoon olive oil, rosemary, salt, and pepper. Roast for 25 minutes until golden.
- 3
Season steak with salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat.
- 4
Cook steak for 4 to 5 minutes per side for medium-rare, until internal temperature reaches 130°F.
- 5
Rest steak for 5 minutes, then slice against the grain.
- 6
Arrange lettuce on plates, top with potatoes, steak, and crumbled blue cheese. Drizzle with ranch dressing.
