Steak Salad Bowl with Roasted Potatoes and Blue Cheese

Quick Recipe Version (TL;DR)

• Yield: 4 salad bowls
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/4 lb (570 g) boneless steak (sirloin or strip), about 1-inch thick
• 1 1/2 lb (680 g) baby gold potatoes, halved
• 2 tbsp + 1 tbsp olive oil, divided
• 2 tsp kosher salt, divided; 1 tsp black pepper, divided
• 1 tsp garlic powder; 1/2 tsp smoked paprika
• 6 cups mixed salad greens (about 5 oz / 140 g)
• 1 cup baby arugula (optional), 1 cup cherry tomatoes, 1/4 small red onion
• 1/2 cup walnut halves
• 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup buttermilk
• 4 oz (113 g) crumbled blue cheese, divided
• 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 small garlic clove

Do This

• 1. Heat oven to 425°F (220°C). Toss halved baby potatoes with 2 tbsp olive oil, 3/4 tsp salt, 1/2 tsp pepper, garlic powder, and smoked paprika. Roast 20–25 minutes until golden and crisp, flipping once.
• 2. Pat steak dry and season with 1 tsp salt, 1/2 tsp pepper, and a pinch of garlic powder. Let sit at room temperature while potatoes roast.
• 3. In a bowl, whisk sour cream, mayonnaise, buttermilk, lemon juice, Dijon, grated garlic, 3 oz blue cheese, 1/4 tsp salt, and 1/4 tsp pepper. Thin with more buttermilk if needed.
• 4. Toast walnut halves in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside.
• 5. Heat 1 tbsp olive oil in a heavy skillet over medium-high. Sear steak 3–4 minutes per side for medium-rare (or to desired doneness). Rest 5–10 minutes, then slice thinly against the grain.
• 6. In a large bowl, toss greens, arugula, tomatoes, and red onion with a few spoonfuls of blue-cheese dressing.
• 7. Build bowls: greens on bottom, roasted potatoes and walnuts on top, then fan steak slices over. Drizzle generously with more dressing and sprinkle with remaining blue cheese.

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Why You’ll Love This Recipe

• A full, satisfying meal in a bowl: juicy seared steak, crispy potatoes, crunchy walnuts, and fresh greens.
• Restaurant-level blue-cheese flavor in a simple homemade dressing you can whisk together in minutes.
• Great warm or at room temperature, so it is forgiving for busy nights or casual entertaining.
• Easy to customize with your favorite greens, nuts, or add-ins without losing the core flavor.

Grocery List

• Produce: Baby gold potatoes, mixed salad greens, baby arugula (optional), cherry tomatoes, red onion, garlic, lemon, fresh chives or parsley (optional garnish).
• Dairy: Sour cream, mayonnaise, buttermilk (or milk), blue cheese.
• Pantry: Boneless steak (sirloin or strip), olive oil, walnuts, Dijon mustard, smoked paprika, garlic powder, kosher salt, black pepper, optional honey, optional flaky sea salt.

Full Ingredients

For the Steak

• 1 1/4 lb (570 g) boneless steak, about 1-inch (2.5 cm) thick (sirloin, strip, or ribeye)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp olive oil (for searing)
• 1 tbsp unsalted butter (optional, for basting)

For the Roasted Potatoes

• 1 1/2 lb (680 g) baby gold or yellow potatoes, halved (or quartered if large)
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder

For the Salad Base

• 6 packed cups mixed salad greens (about 5 oz / 140 g spring mix, baby romaine, or similar)
• 1 cup baby arugula (about 1 oz / 30 g), optional for peppery bite
• 1 cup cherry or grape tomatoes, halved
• 1/4 small red onion, very thinly sliced
• 2 tbsp chopped fresh chives or flat-leaf parsley, for garnish (optional)

For the Creamy Blue-Cheese Dressing

• 1/2 cup (120 ml) sour cream
• 1/4 cup (60 ml) mayonnaise
• 1/4 cup (60 ml) buttermilk (plus 1–2 tbsp extra as needed to thin)
• 4 oz (113 g) blue cheese, crumbled, divided (about 3 oz for dressing, 1 oz reserved for topping)
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

For the Walnuts & Finishing Touches

• 1/2 cup walnut halves or large pieces
• 1 tsp honey (optional, for lightly glazing the walnuts)
• Pinch of kosher salt (if glazing walnuts)
• Reserved 1 oz blue cheese crumbles
• Flaky sea salt and extra black pepper, for serving (optional)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Potatoes

Set your oven to 425°F (220°C) and place a rack in the center. While the oven heats, rinse the baby potatoes and pat them dry with a clean towel; dry potatoes crisp better. Cut them in half (or quarters if they are larger than a golf ball) so they are all roughly the same size.

In a mixing bowl, toss the potatoes with 2 tbsp olive oil, 3/4 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder until each piece is well coated. Spread the potatoes out in a single layer on a large baking sheet, cut side down for maximum browning.

Step 2: Roast the Potatoes Until Crisp

Roast the potatoes at 425°F (220°C) for 20–25 minutes, flipping them with a spatula about halfway through cooking. They are ready when the edges are deep golden brown and the centers are tender when pierced with a fork.

Once cooked, remove the tray from the oven and let the potatoes cool slightly on the pan. They should be warm when you assemble the bowls, but not so hot that they wilt the greens immediately.

Step 3: Season the Steak

While the potatoes roast, pat the steak dry on both sides with paper towels; dry surfaces sear better. Sprinkle both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Gently press the seasonings into the meat so they stick.

Let the seasoned steak sit at room temperature for about 10–15 minutes while you prepare the dressing and toppings. This brief rest helps the steak cook more evenly.

Step 4: Make the Creamy Blue-Cheese Dressing

In a medium bowl, whisk together the sour cream, mayonnaise, and 1/4 cup buttermilk until smooth. Add the lemon juice, Dijon mustard, and finely grated or minced garlic clove and whisk again.

Fold in about 3 oz (roughly three-quarters) of the crumbled blue cheese, breaking up any very large chunks. The dressing should be creamy with small pockets of blue cheese throughout. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper, then taste and adjust: add more salt or lemon juice if needed, and another tablespoon or two of buttermilk if you prefer a thinner, drizzleable consistency. Set aside.

Step 5: Toast the Walnuts

Place a dry skillet over medium heat. Add the walnut halves in a single layer and toast, stirring occasionally, for 3–4 minutes until fragrant and lightly darkened in spots. Watch carefully; nuts can go from toasty to burned quickly.

For lightly glazed walnuts, turn off the heat and immediately drizzle in 1 tsp honey and a small pinch of kosher salt, tossing quickly to coat. Transfer the walnuts to a plate to cool so they do not stick to the pan.

Step 6: Sear and Rest the Steak

Heat a large heavy skillet (cast iron is ideal) over medium-high heat until very hot, about 2–3 minutes. Add 1 tbsp olive oil and swirl to coat the bottom of the pan. Carefully lay the steak in the pan away from you to avoid splatters.

Sear without moving it for 3–4 minutes until a deep brown crust forms. Flip and cook another 3–4 minutes for medium-rare (internal temperature about 130°F / 54°C), or longer if you prefer it more done. If using, add 1 tbsp butter during the last minute and tilt the pan to spoon the melted butter over the steak.

Transfer the steak to a cutting board and let it rest at least 5–10 minutes. Resting allows the juices to redistribute so the slices stay juicy. After resting, slice the steak thinly against the grain.

Step 7: Build the Salad Bowls

In a large salad bowl, combine the mixed greens, arugula (if using), halved cherry tomatoes, and thinly sliced red onion. Spoon 3–4 tbsp of the blue-cheese dressing over the top and gently toss until the greens are lightly coated but not weighed down. Add more dressing to taste if you like a creamier salad.

Divide the dressed greens among 4 wide, shallow bowls. Top each with a generous handful of warm roasted potatoes and a scattering of toasted walnuts. Fan the sliced steak over each bowl in neat rows or small piles.

Finish by drizzling a little extra blue-cheese dressing over the steak and potatoes. Sprinkle with the reserved blue-cheese crumbles and chopped chives or parsley. Add a pinch of flaky sea salt and a few grinds of black pepper right before serving.

Pro Tips

• Dry surfaces = better browning. Pat potatoes and steak very dry before seasoning; moisture prevents that deep golden crust.
• Do not rush the steak rest. Those 5–10 minutes make the difference between juicy slices and a plate full of lost juices.
• Control your dressing thickness. Start thick and loosen with buttermilk a tablespoon at a time until it drizzles easily but still clings to the steak and greens.
• Season in layers. Potatoes, steak, dressing, and final garnish all get their own light seasoning so every bite tastes well-balanced.
• Serve slightly warm. Warm potatoes and just-sliced steak over cool greens give the best contrast in both texture and temperature.

Variations

• Steakhouse wedge-style bowl: Swap half the mixed greens for chopped crisp romaine or iceberg, add diced cucumber and extra red onion, and keep plenty of blue cheese and walnuts for crunch.
• Balsamic-twist version: Drizzle a teaspoon or two of good balsamic glaze over each finished bowl along with the blue-cheese dressing for a sweet-tangy contrast.
• Different proteins: Use grilled chicken breasts, sliced pork tenderloin, or portobello mushrooms instead of steak and keep everything else the same.

Storage & Make-Ahead

For best texture, store each component separately. Keep the cooked steak (unsliced), roasted potatoes, and toasted walnuts in airtight containers in the refrigerator for up to 3 days. The blue-cheese dressing keeps well for 4–5 days in a covered jar; it may thicken slightly in the fridge, so thin with a splash of buttermilk or milk before using. Wash and dry the salad greens ahead of time and store them in a container lined with paper towels to absorb moisture. When ready to eat, rewarm the potatoes and steak gently (in a skillet over low heat or briefly in the microwave), slice the steak, toss the greens with dressing, and assemble the bowls fresh so the greens stay crisp.

Nutrition (per serving)

Approximate values per bowl (1 of 4): about 780 calories; 46 g fat; 44 g carbohydrates; 6 g fiber; 36 g protein; 1,250 mg sodium. Actual values will vary based on cut of steak, specific blue cheese, and how much dressing you use.