Steak with potato and blue cheese salad
Indulge in a flavorful blend of grilled steak, tender potatoes, and tangy blue cheese in this irresistible salad. Perfect for a satisfying meal that combines savory and creamy notes.
Ingredients:
- 450g hanger steak (½-to-¾-in. thick)
- 1 ¼ teaspoons kosher salt, divided
- 1 ¼ teaspoons freshly ground black pepper, divided
- 5 tablespoons olive oil, divided
- 1 tablespoon sherry vinegar
- 1 teaspoon honey
- 1 ½ cups fresh blackberries, roughly chopped
- 140g baby arugula (about 5 cups)
- ½ cup chopped roasted salted pistachios
- 110g goat cheese, crumbled (about 1 cup)
Instructions:
- Preheat a large cast-iron skillet over medium-high heat. Season the steak with 1 teaspoon of salt and 1 teaspoon of pepper, gently pressing the seasoning onto both sides of the steak. Heat 1 tablespoon of oil in the skillet. Place the steak in the skillet and cook without moving it for 4 minutes. Flip the steak and continue to cook without moving it until the other side is seared, which should take about 4 to 5 minutes. Add another tablespoon of oil to the skillet and keep cooking the steak, spooning the oil drippings over the steak regularly, until it reaches your preferred level of doneness, around 2 to 3 minutes for a medium-rare steak (you can use a meat thermometer to check if the temperature in the thickest part reaches 122°F). Transfer the steak to a plate and let it rest for 10 minutes before slicing it against the grain.In the meantime, mix together vinegar, honey, and the remaining 1/4 teaspoon of salt and pepper with 3 tablespoons of oil in a large bowl. Gently fold in the blackberries. Add the arugula and pistachios, toss everything together until well coated. Serve by topping the salad with the sliced steak and cheese.
Summary:
- Calories: 4217 kcal
- Fat: 295 g
- Protein: 295 g
- Carbs: 82 g
- Potassium: 5916 mg
- Magnesium: 285 mg