Steak-And-Blue Cheese Potato Salad Recipe

Name: Steak-And-Blue Cheese Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus; 1 1/2 pounds baby yellow potatoes, halved; 2 tablespoons olive oil; 1 (1 1/2-lb.) flank steak; 1 teaspoon freshly ground pepper; 1/2 teaspoon salt; 1 red bell pepper, cut into fourths; 1 red onion, cut into 8 wedges; 1/2 cup red wine vinegar; 1/3 cup olive oil; 1 tablespoon coarse-grained mustard; 1 teaspoon lemon zest; 3 tablespoons lemon juice; 1 garlic clove, pressed; 1 teaspoon salt; 1 (4-oz.) wedge blue cheese, crumbled

Servings: persons

1 pound asparagus
1 1/2 pounds baby yellow potatoes, halved
2 tablespoons olive oil
1 (1 1/2-lb.) flank steak
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1 red bell pepper, cut into fourths
1 red onion, cut into 8 wedges
1/2 cup red wine vinegar
1/3 cup olive oil
1 tablespoon coarse-grained mustard
1 teaspoon lemon zest
3 tablespoons lemon juice
1 garlic clove, pressed
1 teaspoon salt
1 (4-oz.) wedge blue cheese, crumbled

1
Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Snap off and discard tough ends of asparagus. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil, and drizzle with 2 Tbsp. olive oil. Bring up sides over potatoes; double fold top and side edges to seal, making a packet. Sprinkle steak with ground pepper and 1/2 tsp. salt.
2
Grill steak, potatoes (in foil packet), asparagus, bell pepper, and onion at same time, covered with grill lid. Grill potatoes and steak 7 to 8 minutes on each side or until steak reaches desired degree of doneness and potatoes are done, using tongs to shake foil packet just before turning. Grill asparagus, bell pepper, and onion 4 to 5 minutes or until tender. Let steak and vegetables stand 10 minutes.
3
Meanwhile, whisk together vinegar and next 6 ingredients in a small bowl. Place potatoes in a large bowl; toss with half of vinegar mixture, reserving remaining vinegar mixture.
4
Cut steak diagonally across the grain into thin strips. Toss together steak, potatoes, and grilled vegetables, and top with blue cheese. Drizzle with reserved vinegar mixture.
5
Note: We tested with Melissa's Dutch Yellow Baby Potatoes.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound asparagus, 1 1/2 pounds baby yellow potatoes, halved, 2 tablespoons olive oil, 1 (1 1/2-lb.) flank steak, and more.

Yes, Steak-And-Blue Cheese Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Steak-And-Blue Cheese Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions