4 ounces sliced bacon, cut into 1/2 inch pieces

8 ounces yukon gold or fingerling potatoes, cut into 1/2 inch pieces

kosher salt and black pepper

2 teaspoons canola oil

1 1/2 pounds sirloin steak (1 inch thick)

3 ounces blue cheese (stilton or roquefort) crumbled (3/4 cup)

1/4 cup sour cream

1/4 cup buttermilk

1 teaspoon red wine vinegar

1 scallion, chopped

1 head romaine lettuce, torn into bite sized pieces (about 8 cups)

In a large skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel lined plate

Add the potatoes to the bacon drippings, season with 1/4 teaspoon each salt and pepper and increase heat to medium high. Cook, tossing occasionally until browned and tender, 12 to 15 minutes. Transfer to the paper towel lined plate.

Meanwhile, heat the oil in a second large skillet over medium high heat. Season the steak with 1/4 teaspoon each salt and pepper and cook 5 to 7 minutes per side for medium rare. Let rest at least 5 minutes before slicing.

In a small bowl, mix together the blue cheese, sour cream, buttermilk, vinegar, scallion, and 1/4 teaspoon each salt and pepper. Divide the lettuce among plates, top with the steak, bacon and potatoes and drizzle with the dressing.

recipe from Real SImple

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