Tag Archives: steakhouse

Steak-hiz-ouse Salad

This recipe was inspired by a *good* steakhouse salad (to remain nameless) that could have been a ba-zillion times better.  My spin is a combination of fresh greens, sweet onion, pungent cheese and savory steak.  I love to throw this together for weeknight guests because you can prep almost everything ahead of time. It’s great with leftovers and somewhat guilt free (depending on how many times you go UP for seconds).

Serves 4 large goons

– 1-2 pounds of your favorite steak, grilled to perfection

– 2 pounds of fingerling potatoes, halved and roasted

– 2 large Vidalia onions, caramelized

– 1-2 bags of fresh greens, washed

– 2 tomatoes, chopped

– 1 cup of Gorgonzola cheese, crumbled

– 4 shallots, roasted

– 1/4 cup balsamic vinegar

– 1 tablespoon whole grain mustard

– 1/2 cup olive oil

– salt/pepper to taste

Preheat oven to 400.  Toss potatoes and shallots with olive oil, S&P, and roast 30-40 minutes depending on the size of your taters.  In the meantime, caramelize your onions, wash your greens, and set aside.  To make the dressing, put shallots, vinegar, mustard, S&P in a blender.  Blend ingredients and while the blender is running,  drizzle in 1/2 cup olive oil.  Toss the veggies with the dressing, serve with steak, onions, and cheese on top.  Serve with your favorite vino.  Boo-ya.

Smash Browns

I have made these twice over the last week and they are sure to rock any meat heavy dinner menu. Your guests will like these so much that they won’t clean you out of meat and home. I can’t wait to experiment with different spices and cheeses.

Tater goodness

Feeds two goons and a couple goon-ettes…

– 2 LBS red taters
– 1/3 cup olive oil
– 2 T butter
– Generous mix of spices to taste (salt, pepper, crushed red pepper, oregano, thyme, basil, rosemary, etc.)
– 1-2 cups grated Parmesan
– Handful chopped parsley

– Preheat oven to 400.
– Boil taters for approximately 10 minutes until slightly tender but with some bite.
– On a greased cookie sheet, lightly smash each tater to break the skin.
– Toss taters with olive oil, butter, spices, and 1/2 the cheese.
– Bake on greased cookie sheet for 20 minutes or until crispy.

Toss with parsley and remaining Parm.  Enjoy with steak tips, lamb, sausage, or any grilling meats!