Steak Salad with Bacon, Crispy Potatoes, and Blue Cheese Dressing

Ingredients

• 4 oz sliced bacon, cut into 1/2 pieces
• 8 oz Yukon gold or fingerling potatoes, cut into 1/2 inch pieces
• Kosher salt
• Black pepper
• 2 t canola oil
• 1 1/2 lbs sirloin steak (1 inch thick)
• 3 oz Blue cheese (such as Roquefort or Stilton) crumbled (3/4c)
• 1/4 c sour cream
• 1/4 c buttermilk
• 1 t red wine vinegar
• 1 scallion, chopped
• 1 head romaine lettuce, torn into bite-size pieces (about 8 cups)

Directions

1. In a large skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.

2. Add the potatoes to the bacon drippings, season with a 1/4 t each salt and pepper, and icnrease heat to medium-high heat. Cook, tossing occasionally, until browned and tnder, 12 to 15 minutes. Tranfer to the towel-lined plate.

3. Meanwhile, heat the oil in a second large skillet over medium-high heat. Season the steak with 1/4 t each salt and pepper and cook 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

4. In a small bowl, mix together the blue cheese, sour cream, buttermilk, vinegar, scallion, and 1/4 t each salt and pepper. Divide the lettuce among 4 plates, top with steak, bacon and potatoesm and drizzle with the dressing

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