Best Steak Fried Onions And Potatoes Salad Bowl With Blue Cheese Vinaigrette Recipes

COUNTRY FRIED STEAK SALAD WITH BLUE CHEESE DRESSING

Country Fried Steak Salad With Blue Cheese Dressing image

We've given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce. A double coating of batter helps keep the steak crispy, and a blue cheese-buttermilk dressing offers just enough tang. Add a batch of flaky, peppery biscuits and a restorative glass of iced tea and you've got a meal any Southerner would happily dig into.

Provided by Katherine Sacks

Categories Steak Salad Fry Blue Cheese Green Bean Potato Lettuce Dinner Flaming Hot Summer Peanut Free Tree Nut Free Soy Free

Yield Serves 4

Number Of Ingredients 20

Ingredients

12 ounces top round steak, cut into 2 pieces
1/2 cup cornstarch
Kosher salt
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon garlic powder
1 cup all-purpose flour, plus more for pan
2 teaspoons finely grated lemon zest, divided
3 large eggs
1/2 pound small golden new potatoes
1/2 pound green beans, trimmed
6 tablespoons sour cream
1/4 cup buttermilk
2 teaspoons fresh lemon juice
1/4 teaspoon honey
2 tablespoons chopped chives, divided
1/4 cup crumbled blue cheese
Canola oil (for frying)
2 heads of Little Gem lettuce or baby romaine hearts, torn into bite-size pieces (about 6 cups)
Special Equipment
A deep-fry thermometer

Steps:

Pound steaks between 2 sheets of plastic to 1/8" thick. Pat dry with paper towels.
Combine cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper in a wide shallow bowl or dish. Combine garlic powder, 1 cup flour, 1 tsp. lemon zest, 1 1/2 tsp. salt, and 1/4 tsp. pepper in another wide shallow bowl or dish. Lightly beat eggs in another wide shallow bowl.
Dip steak in seasoned cornstarch, then in eggs, letting excess drip back into bowl. Coat in flour mixture, shaking off excess. Dip in eggs and flour mixture again for a second coating. Transfer steak to a lightly floured baking sheet; chill 1-3 hours.
Meanwhile, place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes; add green beans during the last 3 minutes of cooking and cook until crisp-tender. Drain potatoes and beans and transfer to a large bowl of ice water; chill until cold, about 3 minutes. Transfer to a clean dish towel or paper towels and pat dry.
Whisk sour cream, buttermilk, lemon juice, honey, 1 Tbsp. chives, 1/4 tsp. salt, and remaining 1 tsp. lemon zest and 1/4 tsp. pepper in a small bowl. Gently stir in cheese.
Pour oil into a large heavy skillet to come halfway up the sides; fit with thermometer. Heat over high until thermometer registers 325°F. Working in batches, fry steaks until deep golden brown, about 3 minutes per side. Transfer to paper towels, season with salt, then thinly slice into strips.
Toss lettuce, potatoes, beans, and dressing in a large bowl. Arrange on a platter. Top with steak and remaining 1 Tbsp. chives.

STEAK, FRIED ONIONS, AND POTATOES SALAD BOWL WITH BLUE CHEESE VINAIGRETTE

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

This is like a steak dinner with onion rings, steak fries, and salad with blue cheese dressing, all chopped up in a bowl together. If you skipped lunch, this is your payoff.

Yield 4 servings

Number Of Ingredients 12

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 McCormick's 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

Steps:

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