Best 4 Steak Fried Onions And Potatoes Salad Bowl With Blue Cheese Vinaigrette Recipes

Indulge in a culinary delight with our tantalizing dish featuring tender steak, crispy fried onions, roasted potatoes, and a refreshing salad bowl, all harmoniously united by a delectable blue cheese vinaigrette. This extraordinary meal promises an explosion of flavors and textures that will leave you craving for more. The succulent steak, cooked to your desired doneness, pairs perfectly with the caramelized sweetness of the fried onions and the earthy goodness of the roasted potatoes. The salad bowl, composed of crisp lettuce, juicy tomatoes, and crunchy croutons, adds a refreshing contrast to the richness of the steak and potatoes. The blue cheese vinaigrette, with its tangy and creamy notes, ties all the elements together, creating a symphony of flavors that will tantalize your taste buds. This dish is not only a feast for the senses but also a testament to the culinary artistry that can be achieved with simple, yet carefully chosen ingredients. So, prepare to embark on a culinary journey like no other as you savor this exquisite steak, fried onions, and potatoes salad bowl with blue cheese vinaigrette.

**Additional Recipes Included:**

1. **Blue Cheese Vinaigrette:** Discover the secrets behind creating a perfectly balanced and flavorful blue cheese vinaigrette, the perfect complement to your steak salad bowl.

2. **Roasted Potatoes:** Learn the art of roasting potatoes to achieve a crispy exterior and a fluffy interior, elevating your salad bowl to a new level of deliciousness.

3. **Fried Onions:** Master the technique of frying onions until they reach a golden-brown perfection, adding a delightful crunch and sweetness to your dish.

4. **Steak:** Explore the nuances of cooking steak to your desired doneness, ensuring a tender and juicy center that melts in your mouth.

5. **Salad Bowl:** Create a vibrant and refreshing salad bowl filled with crisp lettuce, juicy tomatoes, crunchy croutons, and a sprinkle of freshly chopped herbs.

Here are our top 4 tried and tested recipes!

STEAK SALAD

Steak Salad image

Provided by Giada De Laurentiis

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Steps:

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

BLUE-CHEESE STEAK AND ENDIVE SALAD FOR TWO

Blue-Cheese Steak and Endive Salad for Two image

Why fuss with reservations when you can have your own bistro night at home? Hanger steaks are readily available, quick cooking and full of flavor. In this recipe, the steaks are seared, then slathered in blue cheese butter and served alongside an endive and radish salad dressed in a citrus vinaigrette, a perfect complement to the rich steak. This very special dinner comes together in about 30 minutes. If you'd like, toss baby potatoes with a little olive oil, salt and pepper and pop them into the oven to roast while you prepare the steak and salad.

Provided by Colu Henry

Categories dinner, steaks and chops, vegetables, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

Ingredients

4 tablespoons unsalted butter, slightly softened
2 tablespoons good-quality blue cheese, such as Roquefort, Stilton or Gorgonzola
1 tablespoon finely chopped shallot
3/4 to 1 pound hanger or skirt steak, at room temperature
Kosher salt and black pepper
1 tablespoon canola or grapeseed oil
Flaky salt (optional)
2 Belgian endives, leaves separated
4 to 5 thinly sliced radishes, a variety of colors if you can find them
1/2 small fennel bulb, cored and thinly sliced (about 1/3 cup)
2 tablespoons good quality white-wine vinegar
1/4 teaspoon orange zest
1 tablespoon plus 1 teaspoon olive oil
1/4 cup Italian parsley leaves, torn
1 tablespoon chives, cut on an angle into 1/2-inch pieces
1 tablespoon roughly chopped tarragon

Steps:

In a small bowl, stir together butter, blue cheese and shallot, and set aside.
Season steaks well with salt and pepper on both sides and set aside.
Meanwhile, assemble your salad: In a large bowl, gently toss together the endive leaves, radishes and fennel. In a small bowl, whisk together the white-wine vinegar, orange zest, olive oil, parsley leaves, chives and tarragon, season to taste with salt and pepper and set aside.
Heat a large cast-iron pan over medium-high heat until very hot, 2 to 3 minutes. Add the canola oil. When it shimmers, add the hanger steak and let it cook, undisturbed, until it begins to crisp and brown on one side, 3 to 4 minutes. Flip and finish cooking about 3 minutes more or until a meat thermometer inserted in the thickest part reads 130 degrees for medium-rare.
Move the steak to a cutting board, and spread with 2 tablespoons or so of the blue cheese butter and let rest 5 to 7 minutes. Slice steaks against the grain and finish with flaky salt, if desired. Plate the steak and serve with the salad alongside, spooning the dressing on top of the salad.

Nutrition Facts : @context http, Calories 816, UnsaturatedFat 35 grams, Carbohydrate 7 grams, Fat 69 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 29 grams, Sodium 884 milligrams, Sugar 2 grams, TransFat 2 grams

BIG STEAK SALAD

Big Steak Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 23

Ingredients

3/4 cups canola oil
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons lime juice
2 tablespoons plus 1 teaspoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon hot chili oil
2 tablespoons sugar
1 tablespoon minced fresh ginger
3 cloves garlic, peeled and minced or chopped
1 teaspoon kosher salt
Lots of freshly ground black pepper
2 whole 1-inch rib eye steaks, extra fat trimmed
2 whole onions
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
Freshly ground black pepper
4 cups canola oil
Lettuce mix: romaine, arugula, watercress, radicchio, etc.
3/4 cups crumbled blue cheese
4 roma tomatoes, sliced

Steps:

For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
Serve immediately. Yum!

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!

Tips:

Choose the right cut of steak: Look for a steak with good marbling, such as ribeye, strip, or tenderloin. This will ensure that the steak is flavorful and juicy.
Cook the steak properly: Season the steak with salt and pepper before cooking. Cook the steak over medium-high heat for 3-4 minutes per side, or until the steak reaches your desired doneness.
Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of this dish. Look for good-quality olive oil, balsamic vinegar, and blue cheese.
Don't overcrowd the pan: When cooking the steak and onions, don't overcrowd the pan. This will prevent the ingredients from cooking evenly.
Let the steak rest: After cooking the steak, let it rest for a few minutes before slicing. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.

Conclusion:

This steak, fried onions and potatoes salad bowl with blue cheese vinaigrette is a delicious and hearty meal that is perfect for a weeknight dinner. The steak is cooked to perfection and the onions and potatoes are crispy and flavorful. The blue cheese vinaigrette adds a tangy and creamy flavor to the dish. This salad bowl is sure to be a hit with your family and friends.