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Savory Steak & Bacon Potato Crunch Salad with Blue Cheese Drizzle
Indulge in this savory steak & bacon potato crunch salad topped with a rich blue cheese drizzle - the ultimate big beautiful salad experience!
Get ready to dive into a salad that's anything but ordinary. This Savory Steak & Bacon Potato Crunch Salad combines hearty, savory elements with vibrant veggies and a luscious blue cheese drizzle, making it the ultimate indulgence in the world of big beautiful salads. Imagine perfectly seared steak slices, crispy bacon, and golden-brown potato crisps nestled amidst a bed of fresh greens, all brought together with a creamy, tangy blue cheese dressing. This salad isn't just a meal; it's a flavor spectacle that will have you coming back for more.
Why settle for a standard salad when you can enjoy a symphony of textures and flavors in one bowl? This recipe is a celebration of indulgence, featuring succulent steak cooked to perfection, the satisfying crunch of bacon and potatoes, and the creamy decadence of blue cheese. It's a feast for the senses and a perfect treat for special occasions or when you simply want to elevate your salad game to new heights.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
750 kcal
per serving
Cuisine
Mediterranean
Indulge in this savory steak & bacon potato crunch salad topped with a rich blue cheese drizzle - the ultimate big beautiful salad experience!
Ingredients
- • ribeye steak: 1 (about 12 oz)
- • salt: 1 tsp
- • black pepper: 1 tsp
- • smoked paprika: 1/2 tsp
- • olive oil: 2 tbsp
- • bacon strips: 6, chopped
- • small potatoes: 10, sliced thin
- • mixed greens (arugula, spinach, lettuce): 6 cups
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/2, thinly sliced
- • blue cheese: 1/2 cup, crumbled
- • sour cream: 1/4 cup
- • mayonnaise: 1/4 cup
- • lemon juice: 1 tbsp
- • garlic: 1 clove, minced
- • chives: 2 tbsp, chopped
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Season the ribeye steak with salt, black pepper, and smoked paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes on each side until a crust forms, then transfer to a baking sheet and finish in the oven for 6-8 minutes for medium-rare. Let it rest before slicing.
- 3 In the same skillet, add the chopped bacon and cook until crispy. Remove and drain on paper towels.
- 4 Thinly slice the potatoes and toss with the remaining olive oil and a sprinkle of salt. Spread them on a baking sheet and roast in the oven for 15-20 minutes until golden and crispy.
- 5 In a small bowl, mix the blue cheese with sour cream, mayonnaise, lemon juice, minced garlic, and half of the chives. Stir until well combined to make your dressing.
- 6 Assemble the salad by layering mixed greens, cherry tomatoes, and red onion in a large bowl. Top with sliced steak, crispy bacon, and potato crisps.
- 7 Drizzle the blue cheese dressing over the salad and garnish with the remaining chives. Serve immediately.
Serving Suggestions
- • This salad is a showstopper on its own, but you can elevate it further by serving with a crusty baguette or garlic bread on the side to soak up the luscious blue cheese dressing. Pair it with a glass of full-bodied red wine like a Cabernet Sauvignon or a chilled glass of rich, creamy Chardonnay to complement the savory flavors. For a refreshing twist, serve with an iced tea infused with a hint of lemon and mint.
Storage Tips
To store leftovers, keep the salad components separate. Store sliced steak, bacon, and potato crisps in airtight containers in the refrigerator for up to 3 days. The dressing can be refrigerated in a sealed jar. When ready to enjoy again, simply reheat the steak slices and potatoes in a skillet or oven until warmed through, and toss with fresh greens and dressing.
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