2 T unsalted butter, softened
1/4 C bleu cheese
1 lb red potatoes
1 1/2 lb porterhouse steak (1 1/4" thick)
1 tsp + 1/4 tsp salt
1 tsp + 1/4 tsp black pepper
1 T + 2 T of The Olive Bin's Chipotle Olive Oil
6 C torn butter lettuce
1/2 C cherry tomatoes, halved
2 T of The Olive Bin's Dark Chocolate Balsamic Vinegar (Seasonal)
Steak Salad with Bleu Cheese Butter
Ingredients
Number Of Servings: 4
Directions
- Heat oven to 425 degrees F.
- In small bowl, combine butter and bleu cheese; set aside.
- Place potatoes in 1" of water in a microwave-safe dish. Cover and microwave on high until tender, 7 to 10 minutes; halve the potatoes.
- Season steak with 1 tsp salt and 1 tsp black pepper. Heat 1 T olive oil in ovenproof skillet on medium heat; add steak to skillet. Cook until browned, 3 to 4 minutes per side.
- Add potatoes to skillet with the steak. Transfer to oven and cook until steak is medium-rare (130 degrees F), about 7 to 10 minutes. Transfer to a cutting board and top with half the bleu cheese butter. Let rest for 10 minutes before slicing against the grain.
- Toss lettuce with cherry tomatoes, remaining 2 T olive oil, balsamic vinegar, and remaining salt and pepper. Serve steak and potatoes over salad and top with remaining bleu cheese butter.
Additional Info
Recipe adapted from RealSimple.com
