Blue-Cheese Steak and Endive Salad for Two

By Colu Henry

Blue-Cheese Steak and Endive Salad for Two
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
30 minutes
Rating
5(509)
Comments
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Why fuss with reservations when you can have your own bistro night at home? Hanger steaks are readily available, quick cooking and full of flavor. In this recipe, the steaks are seared, then slathered in blue cheese butter and served alongside an endive and radish salad dressed in a citrus vinaigrette, a perfect complement to the rich steak. This very special dinner comes together in about 30 minutes. If you'd like, toss baby potatoes with a little olive oil, salt and pepper and pop them into the oven to roast while you prepare the steak and salad.

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Ingredients

Yield:2 servings

    For the Steak

    • 4tablespoons unsalted butter, slightly softened
    • 2tablespoons good-quality blue cheese, such as Roquefort, Stilton or Gorgonzola
    • 1tablespoon finely chopped shallot
    • ¾ to 1pound hanger or skirt steak, at room temperature
    • Kosher salt and black pepper
    • 1tablespoon canola or grapeseed oil
    • Flaky salt (optional)

    For the Salad

    • 2Belgian endives, leaves separated
    • 4 to 5thinly sliced radishes, a variety of colors if you can find them
    • ½small fennel bulb, cored and thinly sliced (about ⅓ cup)
    • 2tablespoons good quality white-wine vinegar
    • ¼teaspoon orange zest
    • 1tablespoon plus 1 teaspoon olive oil
    • ¼cup Italian parsley leaves, torn
    • 1tablespoon chives, cut on an angle into ½-inch pieces
    • 1tablespoon roughly chopped tarragon
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

814 calories; 69 grams fat; 29 grams saturated fat; 1 gram trans fat; 27 grams monounsaturated fat; 8 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 45 grams protein; 843 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, stir together butter, blue cheese and shallot, and set aside.

  2. Step 2

    Season steaks well with salt and pepper on both sides and set aside.

  3. Step 3

    Meanwhile, assemble your salad: In a large bowl, gently toss together the endive leaves, radishes and fennel. In a small bowl, whisk together the white-wine vinegar, orange zest, olive oil, parsley leaves, chives and tarragon, season to taste with salt and pepper and set aside.

  4. Step 4

    Heat a large cast-iron pan over medium-high heat until very hot, 2 to 3 minutes. Add the canola oil. When it shimmers, add the hanger steak and let it cook, undisturbed, until it begins to crisp and brown on one side, 3 to 4 minutes. Flip and finish cooking about 3 minutes more or until a meat thermometer inserted in the thickest part reads 130 degrees for medium-rare.

  5. Step 5

    Move the steak to a cutting board, and spread with 2 tablespoons or so of the blue cheese butter and let rest 5 to 7 minutes. Slice steaks against the grain and finish with flaky salt, if desired. Plate the steak and serve with the salad alongside, spooning the dressing on top of the salad.

Tip
  • There will most likely be leftover blue-cheese butter. Pass it at the table or slather it on top of a roast chicken later in the week. It will last up to five days in the fridge.

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Ratings

5 out of 5
509 user ratings
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Comments

alain banan

this beautiful dish you can make it even better in taste by adding the world wide famous Danish Blue Cheese - you will never forget to use that cheese again , it's such a rich taste in any matter - i'm sure yoy'll love it alain , copenhagen

virginia

The blue cheese butter is amazing. I will make this (and use it) much more often. I didn't get my pan quite hot enough so my steak was a little bit overcooked. Lesson learned for next time. Overall great, simple recipe. I had forgotten how nice it is to just have a simple steak and salad for dinner!

Nicole

Delicious recipe. Very simple. Couldn't believe how flavorful the dressing because it's so freaking simple. Orange nicely came through. Definitely important to use higher quality white wine vinegar, it's not as sharp as the utility everyday stuff. One note: if you taste the blue cheese butter mix and you feel it REALLY needs salt, I'd advise to hold off on adding any...since the steak is already seasoned pretty well with salt. You can always add some on top after the first bite.

Kate

I made this with cold leftover steak and blue cheese crumbles instead of blue cheese butter. It was excellent! The herbs really make this salad work.

Brendan Hasenstab

Must admit, the salad was a bit fiddly for the two of us, so we went with spring mix and a basic shallot vinaigrette. (Admittedly with some really nice dry sherry vinegar.) Anyway the steak with the blue cheese shallot butter was really good. At our local meat market the skirt steak looked great so we went with that. Oh, so very tasty as written. And maybe we will work up to the orange-zest dressing someday.

Cassie

Added a tablespoon of orange juice to the dressing to cut some bitterness. Excellent recipe!

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