Very easy to prepare, tasty and hearty salad with steak and potatoes. Sliced potatoes are baked in the oven until prepared, the steak is fried in a pan and brought to readiness in the oven. All this with blue cheese is laid out on top of a salad of tomatoes, romaine and onion skewers and seasoned vinaigrette dressing. Nutritional value of one serving: (total 4) Calories 710, total fats 46 g., Saturated fats g., Proteins 41 g., carbohydrates 30 g, fiber g., cholesterol mg., sodium mg., sugar g 
Time: 35 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 570 gr. small potato with red skin, cut into quarters
- 1/4 Art. olive oil, plus some more for lubrication
- 3 tbsp. l steak sauce
- 1 tbsp. l red wine vinegar
- 2 tsp Dijon mustard
- 570 gr. boneless beef rim (sirloin) (about 2.5 see thick)
- 2 buns of romaine lettuce, tear with your hands
- 1 large bovine heart tomato, cut into quarters and cut into slices
- 1/4 Art. chopped fresh onions of the pan, plus some more for sprinkles
- 1/2 tbsp. crumbled blue cheese
Recipes with similar ingredients: potatoes, steak sauce, wine vinegar, Dijon mustard, beef, romaine lettuce, tomatoes, chives, blue cheese
Recipe preparation:
- Place the oven racks on the upper and lower levels; put baking sheet with sides on the lower grill. Preheat the oven to 230 ° C. Mix potatoes with 2 tbsp in a bowl. l olive oil, 1/2 tsp salt and a little pepper. Put it all on bake and bake, turning over once, until golden and softness, 18-20 minutes.
- Meanwhile, in a large bowl, whisk the steak sauce, vinegar, mustard and the remaining 2 tbsp. l olive oil. Warm up a large heat-resistant pan over high heat. Lubricate the steak on both sides. olive oil and season with salt and pepper. Place in the pan and cook until brown, about 2 minutes each side. Lubricate the top of a 1 tbsp steak. l vinaigrette sauce. Transfer the pan to the top grill of the oven and cook the steak, until the thermometer stuck on the side shows 49 ° C for medium roast, about 4 minutes. Transfer the steak to a cutting board, let lie for 5 minutes, then finely chop across the fibers.
- Mix in a bowl 2 tbsp. l juice from a frying pan with vinaigrette refueling. Add romaine lettuce, tomatoes and speed, season salt and pepper, and mix everything. Put the salad in plates top with potatoes, steak, blue cheese and speed.
