This May 20, 2017 pic shows a warm steak and spud chip salad with glum cheese dressing in New York. This looker is from a recipe by Sara Moulton. (Sara Moulton via AP)
of Father’s Day, I’ve conjured up a recipe featuring an armory of steakhouse delights, starting with steak itself and including potatoes, vegetable and blue cheese. But I’ve prepared and composed these ingredients in a way that’s to a certain healthier than usual, viz. in a salad. The bulk of it is given on to spinach, tomatoes and cucumbers. It’s lidded with warm sliced steak (one a little over 3 ounces per subject), blue cheese dressing and oven-sunbaked (not deep-fried) potato fragment.
Given that the classic restaurant steaks — strip, filet mignon and beefsteak — are so doggone pricey these life, this recipe features a cast steak. Increasingly available at your limited supermarket, chuck steak is cut from the side. It’s tougher than the others I mentioned but stillness plenty
. And if you’re chary to cook it no more than average-rare and then slice it extremely thin against the grain, it won’t like chewy at all.
The oven-baked murphy chips are a snap to make and a heck of a lot fewer messy than the deep-cooked kind, especially if you own a mandolin and any parchment paper. The mandolin grant you to slice those taters theme-thin (be sure, though, to use the defend when you slice them!), and the wallpaper keeps them from jutting to the sheet pan, which eliminates the necessitate for a lot of oil. Still, you want to be careful not to let them change into too brown because they’ll enter upon to taste burned. (It’s OK to remove them from the oven when they chalk up a few paler spots.) Fair advice: These chips can be addictive, yet though they’re not deep-cooked.
I promise that your man faculty be able to dig into this bag with no insult to his masculinity … and the slumber of the family will be thrilled, too.
Commencement to finish: 1 hour 40 flash (40 minutes hands-on)
2 tablespoons supernumerary-virgin olive oil plus excess for brushing on the potato slices
1 prominent russet potato (about 12 ounces), scrubbed but not unclothed
2 tablespoons sherry acetum
1 tablespoon fresh lemon liquor
1 tablespoon Worcestershire sauce
2 teaspoons minced ail
1/3 cup extra-virgin olive oil
1/3 cup ferment cream
3 ounces blue cheeseflower, crumbled (about 3/4 cup)
1 1/4 pummel chuck steak (1-1 1/4 inches broad)
10 ounces sister spinach
2 cups cherry tomatoes
2 cups chopped English cucumber
Preheat the oven to 350 F. Edge two sheet pans with lambskin and brush the parchment lightly with any oil. Slice the potato lengthwise 1/8-advance thick, preferably using a mandolin, and order the slices in one layer on the sheet pot. Brush the tops of the slices softly with oil and working with one rag pan at a time, sprinkle the potato layer lightly with salt and broil them on the middle shelf of the oven until they are prosperous brown, about 20 to 25 instant, removing the chips to a paper towel rough plate as they become prosperous. (They may not all brown at the same step.) Do not let them get too dark in
; it is OK if they have a few igniter patches.
In a bowl whisk well-adjusted the vinegar, lemon juice, Sauce sauce and garlic. Add the oil slowly in a rivulet, whisking, until all of it is added. Whip in the sour cream and gently shake up in the blue cheese. Add salt and sprinkle to taste.
In a large skillet passion the oil over high heat. Add the steak, practised on both sides with spiciness and pepper; cook it for 5 minutes a rim for medium-rare. Transfer the steak to a platter and let it rest for 8 minutes before fade it.
To serve: Add any juices from the steak charger to the blue cheese dressing. Rasher the steak very thin at an edge across the grain. In a large salad wheel combine the spinach with the tomatoes and cuke slices, add some of the dressing, reserving a diminutive to drizzle on top and toss the salad chipper. Mound the salad on each of six dish, top with the steak slices and the tater chips, broken into colossal pieces and drizzle each component with a little more stuffing.
Nutrition information per serving: 523 calories; 353 calories from fat; 39 g fat (13 g concentrated; 1 g trans fats); 84 mg cholesterin; 580 mg sodium; 17 g saccharide; 3 g fiber; 3 g clams; 24 g protein.
EDITOR’S Memo: Sara Moulton is host of accepted television’s "Sara’s Weeknight Victuals." She was executive chef at Gastronome magazine for nearly 25 oldness and spent a decade hosting distinct Food Network shows, including "Cookery Live." Her latest reference is "HomeCooking 101."