NEW: Roasted Steak Salad

Recipe Directions

1. For best results, take the steak out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the steak longer than this recipe card indicates.
2. Drain the water out of the container of potatoes (a) and rest them on a plate lined with paper towel. Heat a skillet or saute pan over high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the potatoes to the pan and discard the paper towel. Cook the potatoes for 2 minutes without stirring, then stir and cook for another 2 minutes without stirring. Check the potatoes with a fork to make sure they are soft and cooked to your liking. If they are not soft, cook for another 1-2 minutes and check again. When the potatoes are ready, add the celery (b) to the pan. Season with a pinch of salt and pepper. Stir well and cook for 1 minute. Then turn the heat off and scrape the potatoes and celery into a mixing bowl. Wipe out the pan and place back on the stove on a cold burner.
3. Add the arugula (c) to the mixing bowl of potatoes and celery. Pour the apple balsamic vinaigrette (d) on top. Mix well with a wooden spoon to coat the vegetables with vinaigrette. Taste and add salt and pepper if you wish. Set aside while you cook the steak.
4. Cut open the package of steak (e) and place on a plate. Season both sides of the meat with a pinch of salt and pepper. Carefully wipe out the pan you were using with a cloth or paper towel and return the skillet to medium-high heat for 1 minute. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the steak in the pan and sear for 4-5 minutes, then flip the meat over and sear the other side for 3-4 minutes.
5. While the steak is cooking, heat a small saucepot over medium heat. Pour the blue cheese cream (f) into the pot. Bring up to a simmer and stir occasionally. Keep it warm until you are ready to serve.
6. When the steak is cooked to your liking, remove from the pan and place on a cutting board to rest for 2 minutes. Then slice into 1/2 inch thick slices.
7. Spoon warm blue cheese cream on the bottom of your serving plates. Add the potato, celery & arugula salad on top. Place slices of steak on the salad. Sprinkle crispy onion (g) over the steak.