Steak Salad Sundays Part 26

• temps total: 37 minutes

Ingrédients

Steak Salad with Crispy Smashed Potatoes and Blue Cheese Dressing

For the salad:

2 cups chopped romaine

Sliced steak

1/2 avocado, sliced

Handful of cherry or plum tomatoes tomatoes, halved

Crispy potatoes (I used about 2 yukon gold potatoes total for a personal sized salad)

Handful of crispy onions

Blue cheese crumbles, to taste

Homemade blue cheese vinaigrette

For the steak marinade (we used hanger steak, and let marinate all day):

1/2 cup olive oil

1/4 cup balsamic vinegar

8 garlic cloves, minced

2 tbsp dijon mustard

2 tbsp hot honey

3 tbsp chives, chopped

3 tbsp parsley, chopped

1 tsp salt

1/2 tsp pepper

1/2 tsp basil flakes

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp red pepper flakes

Blue Cheese Dressing (will serve 2-3 individual sized salads):

1/2 cup olive oil

2 tbsp white wine vinegar

2 cloves minced garlic

1 ish tbsp fresh dill

1 ish tbsp fresh chives

2 tbsp hot honey

1 tsp dijon mustard

1 tsp salt

1/2 tsp black pepper

A few spoonfuls of blue cheese crumbles (to taste)

For the crispy potatoes:

Instructions

Preheat oven to 425

Quarter some yukon gold potatoes

Boil in salted water for about 10-15 minutes, until they start to soften (can easily poke them with a fork)

Once done, strain and let cool.

On a baking sheet coated with olive oil, add your potatoes. -Using the bottom of a glass or small pan (also oiled), smash down until your potato is flattened.

Add more olive oil on top and season with whatever you like using a basting brush to ensure even distribution (i used salt, pepper, and garlic powder)

Bake for about 25 minutes or so, or until potatoes are golden brown and crisp on the edges. I check on them about halfway through to make sure they are cooking properly.

When you take them out of the oven, add freshly shredded parmesan cheese on top.