Steak and French Fry Salad with Blue Cheese Butter + Poached Eggs
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 1/4 teaspoon salt
- salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup olive oil
- 1/2 teaspoon chili powder
- 3 tablespoons lemon juice
- 1 tablespoon honey
- salt + pepper
- 2 tablespoons honey
- 1 teaspoon ginger
- 4 tablespoons butter softened
- 1/4 cup balsamic vinegar
- 1/2 teaspoon smoked paprika
- 8 cups spring greens
- 1/2 cup walnuts
- 1 teaspoon fresh basil chopped
- 3 pounds unpeeled russet potatoes cut into strips
- 1/2 teasponn pepper
- 1 tablespoon hot chili oil
- 3-4 ounces blue cheese crumbled, plus more for sprinkling
- 1 pound of your favorite cut of steak i used filet mignon (you may also sub chicken or for a vegetarian salad use black beans or a crumbled [veggie burger | http://www.halfbakedharvest.com/roasted-garlic-chipotle-cheddar-sweet-potato-burgers-with-avocado-ranch/])
- 1 cup grape tomatoes sliced
- 4 hard boiled eggs quartered (optional) + 4 eggs, cooked to your liking
- Carbohydrate 13.7718916382814 g
- Cholesterol 242.503125 mg
- Fat 32.9210141801921 g
- Fiber 1.74120317935344 g
- Protein 10.7077589409544 g
- Saturated Fat 10.4052815012376 g
- Serving Size 1 1 Serving (608g)
- Sodium 209.073609907003 mg
- Sugar 12.0306884589279 g
- Trans Fat 2.81504437588715 g
- Calories 384 calories
Instructions Make the Fries: Preheat oven to 450 degrees F. Place cut potatoes in a large bowl and drizzle with oil, smoked paprika, chili powder salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. This may take longer or shorter, depending on how thick you cut your potatoes. You want the potatoes to be deeply golden and crispy on the outside! While the fries cook make the dressing, blue cheese butter and prepare the hard boiled eggs if using. To make the dressing combine the balsamic vinegar, lemon juice, 1 tablespoon honey, 1/4 cup olive oil, 1 tablespoon hot chili oil, ginger and a pinch of salt and pepper in small bowl. Whisk to combine. Taste and adjust the seasonings to your liking. Set a side. The dressing can me made ahead and stored in the fridge for a few days. In another bowl mash together the butter, 2 to 3 ounces crumbled blue cheese, basil and a pinch of salt and pepper. Set aside. The blue cheese can me made ahead as well and stored in the fridge for a few days. Next heat a small skillet over medium heat. Add the walnuts and 2 tablespoons honey. Toast the the nuts for 3 minutes, stir and toast another 3 minutes or until caramelized and golden brown. Watch carefully. They burn quick! When you're ready to make the salads, cook the steak via you're preferred method - I like to grill it. Heat your grill to medium high. Rub the steaks with 1 tablespoon olive oil, salt and pepper on both sides and grill until your preferred doneness. I like mine about medium-rare, which was about 5 minutes per side (this depends on the thickness of your steak). Let it rest before slicing against the grain into strips. While the steaks cook prepare the remaining 4 eggs as you desire. I poached my eggs using [this method | http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/]. It works like a charm. To assemble the salads, combine greens with the tomatoes and walnuts. Add the the french fries and the hard boiled eggs and and a handful of crumbled blue cheese. Next add the sliced steak and a pat of the blue cheese butter right on top of the steak. Finally add the poached eggs and sprinkle of salt and pepper, then drizzle on dressing.
