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Ingredients
- Ingredients
- 4 ounces sliced bacon, cut into 1/2-inch pieces
- 8 ounces Yukon gold or fingerling potatoes, cut into 1/2-inch pieces
- kosher salt and black pepper
- 2 teaspoons canola oil
- 1 1/2 pounds sirloin steak (1 inch thick)
- 3 ounces blue cheese (such as Stilton or Roquefort), crumbled (3/4 cup)
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 teaspoon red wine vinegar
- 1 scallion, chopped
- 1 head romaine lettuce, torn into bite-size pieces (about 8 cups)
Preparation
Step 1
Directions
1. In a large skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
2. Add the potatoes to the bacon drippings, season with ¼ teaspoon each salt and pepper, and increase heat to medium-high. Cook, tossing occasionally, until browned and tender, 12 to 15 minutes. Transfer to the paper towel-lined plate.
3. Meanwhile, heat the oil in a second large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper and cook 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
4. In a small bowl, mix together the blue cheese, sour cream, buttermilk, vinegar, scallion, and ¼ teaspoon each salt and pepper. Divide the lettuce among plates, top with the steak, bacon, and potatoes, and drizzle with the dressing.
Tip
If you don’t have buttermilk, you can substitute 3 tablespoons plain yogurt thinned with 1 tablespoon milk.
Nutritional Information
Calories 539; Fat 31g; Sat Fat 13g; Cholesterol 108mg; Sodium 1,004mg; Protein 45g; Carbohydrate 17g; Sugar 5g; Fiber 3g; Iron 4mg; Calcium 234mg