Steak & Potato Salad with Blue Cheese | Hearty & Flavorful Entrée
Juicy ribeye slices, golden potatoes, and savory mushrooms layered over fresh arugula with tangy blue cheese toast make this salad a hearty, flavor-packed meal.
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Cooking tools:
- Chef's knife
- Cutting board
- Bread knife
- Skillet
- Oven
- Baking sheet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Tongs
- Plate
- Spatula
Ingredients
- 2 cups sliced new potatoes
- 4 tablespoons olive oil, divided
- 1 tablespoon fresh thyme leaves
- 2 inches bakery baguette
- Salt, to taste
- 1 12-ounce boneless ribeye steak, 1-inch thick
- Pepper, to taste
- 1½ cups baby bella mushrooms, sliced
- 2 tablespoons butter
- 6 cups arugula
- ½ small red onion, thinly sliced
- 2 ounces blue cheese
- Purchased pomegranate salad dressing
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