Meat and Potato Salad

By á-2304

Ingredients

• 4 small strip steaks
• 2 pounds yukon gold potatoes
• salt
• pepper
• 1/2 cup beef stock
• 1 large shallot
• 2 Tbsp. Dijon mustard
• 2 Tbsp. honey
• 1 Tbsp. Worcestershire sauce
• 1/3 cup EVOO
• 3 Tbsp. butter
• sage
• 1 clove garlic, crushed
• 1 small red onion, quartered and thinly sliced
• 3 ribs celery, thinly sliced
• 1 cup blue cheese crumbles
• romaine lettuce

Preparation

Step 1

In a pot, cook potatoes. Drain and add back to pot and crack in half with potato masher. Pour in stock.

Grate the shallot into a salad bowl. Add mustard, honey, Worcestershire sauce and lot of pepper. Whisk while adding EVOO; season with S&P.

In saucepan, melt butter. Add sage and garlic and cook for 2 minutes. Reduce heat to low. Season the steak with salt and pepper and grill. Baste the steaks with garlic/sage butter. Let rest and then slice.

Toss the cooked potatoes, onion, celery, romaine with shall mixture; sprinkle with blue cheese and serve with steak on top of salad.