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Epicurious

Steak, Fried Onions, and Potatoes Salad Bowl with Blue Cheese Vinaigrette

This is like a steak dinner with onion rings, steak fries, and salad with blue cheese dressing, all chopped up in a bowl together. If you skipped lunch, this is your payoff.

Recipe information

  • Yield

    4 servings

Ingredients

1 1/3 pounds very thin cut beef shell steak (1/2 inch thick)
1/3 cup EVOO (extra-virgin olive oil), plus some for coating the meat
Grill seasoning, such as McCormick’s Montreal Steak Seasoning
1 tablespoon Worcestershire sauce (eyeball it)
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar (eyeball it)
1/3 pound blue cheese
Salt and black pepper
4 cups chopped romaine, 2 hearts
2 cups chopped arugula or watercress, 1 large bunch
1/2 cup canned fried potato sticks, a couple of handfuls
1/2 cup canned fried onions

Preparation

  1. Step 1

    Preheat a large griddle or grill pan over high heat. Coat the meat with EVOO, then season on both sides with grill seasoning. Cook the meat for 3 minutes on each side, then let it rest for 10 minutes to cool a bit.

    Step 2

    While the meat cooks, assemble the dressing: In a medium bowl, whisk together the Worcestershire, mustard, and red wine vinegar. Stream in about 1/3 cup EVOO while whisking constantly. Crumble the blue cheese into the bowl and stir it into the dressing. Season the dressing with salt and pepper.

    Step 3

    Chop the rested steak into bite-size pieces. Place the chopped greens in a salad bowl and toss with the chopped steak, potato sticks, fried onions, and blue cheese dressing. Yum-o!

Rachael Ray Express Lane Meals
TagsSaladSteakBeefMeatRomaineLettuceLeafy GreensVegetableBlue CheeseCheeseDairyWatercressMainLunchDinnerEasyWeeknight MealsGrillingCookbooks
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