Steak & Blue Cheese Potato Salad

American Entrée
35 min.
4 Servings
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If you love the rich and creamy taste of blue cheese, you’ll love this recipe that coats thick-cut red potatoes in the tasty dressing and serves them alongside tender, juicy strip steak. And if you’re not a blue cheese lover, this might be the recipe that changes your mind!

Ingredients:

  • 1½ lbs. small red potatoes
  • 1 fennel bulb
  • 1 red onion
  • ½ bunch green onions
  • 2 Tbsp. Market District extra virgin olive oil, divided
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 4 semi-boneless strip steaks
  • ¼ cup Ken’s Steak House® chunky blue cheese dressing
  • 3 Tbsp. crumbled Gorgonzola cheese

Directions:

  Prep Time: 10 min. • Cook Time: 25 min.

Preheat oven to 425°F. Cut potatoes in half and then into quarters. Remove core from fennel and cut into ¼-inch slices. Peel onion and cut in half and cut into ½-inch julienne. Thinly slice the green onions.

Toss the potatoes, fennel, and onion and with 1 tablespoon of olive oil, salt, and pepper. Once evenly coated, spread in a thin layer on a nonstick sheet tray and cook in oven for 25 minutes stirring halfway through.

Heat 1 tablespoon of olive oil in a sauté pan. Once heated, carefully add the strip steaks. Cook for 5 minutes on each side and allow to rest for five minutes*. Slice thinly.

Toss the roasted vegetables with the blue cheese dressing and crumbles. Serve with sliced steak and garnish with the green onions.

*For food safety, cook beef to an internal temperature of 145°F.

Approximate Nutritional Information (Per serving): Calories 870, Fat 53g, Sat Fat 18g, Trans Fat 0g, Cholesterol 205mg, Sodium 580mg, Total Carbohydrate 37g, Fiber 6g, Sugars 6g, Protein 59g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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