Sirloin And Roasted Potato Salad With Blue Cheese

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Beef · high-protein

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Ingredients

• 1 lb top sirloin steak, 1 inch thick
• 1 lb baby red potatoes, halved
• 2 tbsp plus 3 tbsp olive oil
• 1 1/2 oz blue cheese crumbles
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 medium red onion, sliced paper-thin
• 1 tbsp red wine vinegar
• 1/2 tbsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 450F. Toss the halved potatoes with 2 tablespoons olive oil and half the salt, spread cut-side down on a sheet pan, and roast 22 minutes until the cut faces are deep gold and a knife meets no resistance.
2. While they roast, salt and pepper the steak generously on both sides and let it sit at room temperature.
3. Sear the steak in a dry cast-iron skillet over high heat, 4 minutes per side, until a hard brown crust forms and the center reads 130F for medium-rare.
4. Rest the steak on a board for 8 minutes, then slice thinly against the grain; pour any board juices into the dressing.
5. Whisk the remaining 3 tablespoons olive oil with the vinegar, Dijon, and remaining salt until it thickens and stops separating.
6. Toss the greens, tomatoes, and red onion with two thirds of the dressing and divide among four plates.
7. Pile the warm potatoes and sliced steak on top, scatter the blue cheese, and spoon the last of the dressing over the beef.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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