Steak, Fried Onions, and Potatoes Salad Bowl with B

Name: Steak, Fried Onions, and Potatoes Salad Bowl with Blue Cheese Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 pounds very thin cut beef shell steak (1/2 inch thick); 1/3 cup EVOO (extra-virgin olive oil), plus some for coating the meat; Grill seasoning, such as McCormicks Montreal Steak Seasoning; 1 tablespoon Worcestershire sauce (eyeball it); 2 teaspoons Dijon mustard; 3 tablespoons red wine vinegar (eyeball it); 1/3 pound blue cheese; Salt and black pepper; 4 cups chopped romaine, 2 hearts; 2 cups chopped arugula or watercress, 1 large bunch; 1/2 cup canned fried potato sticks, a couple of handfuls; 1/2 cup canned fried onions

Servings: persons

1 1/3 pounds very thin cut beef shell steak (1/2 inch thick)
1/3 cup EVOO (extra-virgin olive oil), plus some for coating the meat
Grill seasoning, such as McCormicks Montreal Steak Seasoning
1 tablespoon Worcestershire sauce (eyeball it)
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar (eyeball it)
1/3 pound blue cheese
Salt and black pepper
4 cups chopped romaine, 2 hearts
2 cups chopped arugula or watercress, 1 large bunch
1/2 cup canned fried potato sticks, a couple of handfuls
1/2 cup canned fried onions

1
Preheat a large griddle or grill pan over high heat.
2
Coat the meat with EVOO, then season on both sides with grill seasoning.
3
Cook the meat for 3 minutes on each side, then let it rest for 10 minutes to cool a bit.
4
While the meat cooks, assemble the dressing: In a medium bowl, whisk together the Worcestershire, mustard, and red wine vinegar.
5
Stream in about 1/3 cup EVOO while whisking constantly.
6
Crumble the blue cheese into the bowl and stir it into the dressing.
7
Season the dressing with salt and pepper.
8
Chop the rested steak into bite-size pieces.
9
Place the chopped greens in a salad bowl and toss with the chopped steak, potato sticks, fried onions, and blue cheese dressing.
10
Yum-o!

603

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 12 ingredients. The key ingredients include: 1 1/3 pounds very thin cut beef shell steak (1/2 inch thick), 1/3 cup EVOO (extra-virgin olive oil), plus some for coating the meat, Grill seasoning, such as McCormicks Montreal Steak Seasoning, 1 tablespoon Worcestershire sauce (eyeball it), and more.

Yes, Steak, Fried Onions, and Potatoes Salad Bowl with Blue Cheese Vinaigrette 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, Fried Onions, and Potatoes Salad Bowl with Blue Cheese Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions