Steak and French Fry Salad with Blue Cheese Butter Poached Eggs
The ultimate comfort food, this Steak and French Fry Salad with Blue Cheese Butter Poached Eggs brings together tender steak, crispy fries, and creamy blue cheese butter. It’s a perfect easy weeknight dinner that’s loaded with flavor and texture. Try it tonight for a satisfying meal!
Equipment
- Skillet
- Whisk
- Oven
- Peeler
- Large Pot
- Chef's Knife
- Wooden Spoon
- Baking Sheet
Ingredients
- 3 pounds russet potatoes unpeeled and cut into strips
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 cup balsamic vinegar
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 1/4 cup olive oil
- 1 tablespoon hot chili oil
- 1 teaspoon ginger
- 3-4 ounces blue cheese crumbled, plus more for sprinkling
- 4 tablespoons butter softened
- 1 teaspoon fresh basil chopped
- salt and pepper to taste
- 1 pound steak of your favorite cut
- 2 tablespoons olive oil
- 8 cups spring greens
- 1 cup grape tomatoes sliced
- 1/2 cup walnuts
- 2 tablespoons honey
- 4 hard boiled eggs quartered (optional) + 4 eggs, cooked to your liking
Instructions
- To begin with, preheat your oven to 450 degrees F. This is the perfect temperature for crisping up the fries. While the oven heats up, take those russet potatoes and place them in a large bowl. Drizzle them with olive oil, then sprinkle smoked paprika, chili powder, salt and pepper. Use your hands or two spatulas to gently toss the potatoes, ensuring each piece is evenly coated with the seasoning.
- Once coated, spread the potatoes in a single layer on a baking sheet. Roast them for 25 to 30 minutes. After this time, take them out and flip them over; return to the oven for another 25 to 30 minutes. The goal is to achieve deeply golden, crispy fries. Keep an eye on them towards the end, as cook times can vary based on how thick you've cut your potatoes.
- While your fries are cooking, it's time to prepare the dressing and blue cheese butter. In a small bowl, combine balsamic vinegar, lemon juice, 1 tablespoon of honey, 1/4 cup of olive oil, hot chili oil, and ginger. Whisk everything together until it’s smooth, then taste and adjust the seasonings as necessary. This dressing can actually be made ahead and stored in your fridge for a few days.
- Next, in another bowl, mash together the softened butter, 2 to 3 ounces of crumbled blue cheese, chopped basil, and a pinch of salt and pepper. This creates a delicious blue cheese butter that can also be prepared in advance.
- Now, heat a small skillet over medium heat and add the walnuts and 2 tablespoons of honey. Toast the nuts for about 3 minutes, stirring frequently, then continue to toast for another 3 minutes or until they are caramelized and golden brown. Stay close during this step, as they can burn quickly!
- When you’re ready to cook the steak, choose your preferred method. I recommend grilling! Heat the grill to medium-high and rub the steak with 1 tablespoon of olive oil, salt, and pepper on both sides. Grill the steak until it reaches your desired doneness. For medium-rare, this is usually about 5 minutes per side. Once cooked, let the steak rest for a few minutes before slicing it against the grain into strips.
- If you’re using hard boiled eggs, prepare those while the steak is cooking. Alternatively, you can poach the eggs if you prefer. They’re a wonderful addition, providing extra creaminess.
- To assemble the salad, combine the spring greens with the sliced grape tomatoes and walnuts in a large bowl. Add in the crispy fries and the hard boiled eggs. Crumble a handful of blue cheese over the top, followed by the sliced steak and a generous dollop of the prepared blue cheese butter. Finally, position the poached eggs on top, sprinkle with salt and pepper, and drizzle your homemade dressing over the entire salad.
Notes
Make-ahead components can save time. The blue cheese butter and dressing can be prepared a day in advance. If storing leftovers, keep the components separate to maintain freshness.