Tuesday night, I cooked up a yummy-looking recipe I found in my Real Simple magazine. It was only supposed to take 45 minutes and it included steak, potatoes and salad. Now that's a meal I love! Steak with Potato Salad and Blue Cheese Vinaigrette--Real Simple, March 2010 edition
Real Simple's recipe was enough for 4, so I scaled ours down for 2. If you're cooking for 4, click here for their ratios.
Here's what you'll need:
6 small red potatoes
kosher salt and black pepper
1 TSP regular salt
less than 1/4 cup of blue cheese. We didn't have any of this, so I just used Jarlsberg and it tasted great! (this can be increased or decreased depending on how much/little you like Blue Cheese)
1 TBSP white wine vinegar. Again, we didn't have this, so I substituted apple cider vinegar and it still tasted just fine.
lettuce (enough for 2 small salads)
1/4 cup extra virgin olive oil
Here's how to make it:
Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 1 TSP regular salt. Reduce heat and simmer until tender, 14 to 16 minutes. Drain, run under cold water to cool, and using a fork or your fingers, break the potatoes in half.
Meanwhile, heat 1/2 TBSP of the olive oil in a large skillet over medium-high heat. Season the steaks with kosher salt and pepper and cook to the desired doneness, 4 to 5 minutes per side for medium-rare.
In a large bowl, combine the blue cheese, vinegar, the remaining olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce and potatoes and toss to coat. Serve with the steaks.