steak salad with blue cheese butter

Oh summer, how I love you!  The long days in June, hanging out on the patio, barbecued everything and the start of fresh produce (just to mention a few!)

This salad is awesome - it's restaurant worthy, but it comes together pretty quickly and easily.  Perfect for enjoying on your patio.  The steak and blue cheese are totally the stars of this salad.  I was a relative late-comer to the blue cheese game.  As a child I was totally grossed out by the idea of eating mouldy cheese.  Ha ha, if six year old Courtenay could see me now!  I love the tangy, salty taste of blue cheese and the creamy texture.  It goes great with red meats, cutting through the richness.  The potato coins aren't totally necessary, but they're really easy to make while everything else is coming together and they help to really make this salad a meal.  Also, how great is butter lettuce?  Ahhh, this salad makes me happy.  

Steak Salad with Blue Cheese Butter

  • 2 tbsp unsalted butter, softened
  • 1 oz (1/4 cup) blue cheese
  • 1 lb purple or red new potatoes
  • about 1 1/2 lbs steak (I prefer a new york or striploin)
  • salt & pepper
  • 6 cups torn butter lettuce
  • 1/2 cup halved cherry tomatoes
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar (I ran out, so I used white wine vinegar)

Preheat the oven to 400F.  Combine the butter with the blue cheese.  Slice the potatoes into to approximately 1cm thick coins.  Toss them in few tablespoons of olive oil and lay them on a parchment lined baking sheet in a single layer.  Bake for about 35 minutes, turning half-way through, until soft and lightly browned.   

Once the potatoes are in the oven season the steak with salt and pepper.  Cook on the grill to desired doneness.  Transfer the steak to a cutting board and top with half of the blue cheese butter and allow to rest for 10 minutes before slicing across the grain.  

While the steak is on the grill, toss the butter lettuce with the cherry tomatoes, olive oil, red wine vinegar and a bit of salt & pepper.  Serve the steak and potatoes on top of the salad and top with the remaining blue cheese butter. 

Adapted from Real Simple magazine.