Black & Blue Steak Bowl with French Onion Mild Blue Cheese Dressing
By: Aubrey Johansen / @thatswhatsheeats
-
- Prep
- 30 mins
-
- Total
- 20 mins
-
- Serving
- 2
Ingredients
Salad
- 16-ounce room temperature bistro filet
- 1 large russet potato
- 4 tablespoons of olive oil
- 4 cups mixed greens
- ⅓ cup cherry tomatoes, sliced
- ¼ cup cornichon pickles, halved
- ¼ cup red radish
- ¼ cup Treasure Cave Mild Crumbled Blue Cheese
- Salt and pepper to taste
Dressing
- ½ cup Treasure Cave Mild Crumbled Blue Cheese
- 1 cup mayonnaise
- ⅓ cup white balsamic or apple cider vinegar
- ¼ cup caramelized onions, chopped
- ¼ cup chopped chives
- 1 clove garlic, minced
- Salt and pepper to taste
Directions
- Preheat the oven to 425 degrees F. Slice potato into fry-sized sticks and toss with 2 tablespoons of olive oil and salt. Arrange on a baking sheet and bake for 20 minutes, until golden brown.
- In a skillet, add remaining olive oil and heat to medium-high. Season steak liberally with salt and plenty of pepper and sear. Cook on each side until done to your liking – 140 degrees for medium. Let rest for 10 minutes before slicing thinly.
- While steak cooks, whisk together ingredients for the dressing and set aside.
- Assemble bowl with greens, potatoes, steak, Treasure Cave Mild Crumbled Blue Cheese, veggies and a generous pour of dressing. Enjoy.
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