Steak Salad with Bacon, Crispy Potatoes, and Blue Cheese Dressing

Wow. OK, even if you just make the dressing to use on whatever you choose, do it! I used a good Roquefort, and it was Mmm Mmm unbelievable if you like Blue Cheese Dressing.

Ingredients

• 4 ounces sliced bacon, cut into 1/2 inch pieces (I used turkey bacon)
  
• 8 ounces Yukon gold or fingerling potatoes cut into 1/2 inch wedges
  
• kosher salt and black pepper
• 2 teaspoons canola oil
  
• 1 1/2 pounds sirloin steak (1 inch thick)
• 3 ounces blue cheese (such as 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)

Directions

1. 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.
2. Add the potatoes to the bacon drippings, season with ¼ 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.
3. Meanwhile, heat the oil in a second large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper and cook 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
4. In a small bowl, mix together the blue cheese, sour cream, buttermilk, vinegar, scallion, and ¼ teaspoon each salt and pepper. Divide the lettuce among plates, top with the steak, bacon, and potatoes, and drizzle with the dressing.

Spicy Beef & Broccoli Stir-Fry

Brought to you right from the kitchen of...Carl. I honestly had full intentions of making dinner, but I wasn't feeling great and he offered, how could I say no? Anyway, it turned out great and I would definitely make it again!

Ingredients:
1/4 c light soy sauce
1 tbsp cornstarch
2 tbsp vegetable oil, divided
1 boneless beef top sirloin steak, trimmed (1 1/4 lb)
3 c broccoli flowerets
1 medium onion
1 medium red bell pepper
2 garlic cloves, pressed
1 tsp peeled fresh ginger root, finely chopped
1/4 tsp red pepper flakes
1/2 c beef broth

Instructions:
Whisk soy sauce, cornstarch and 1 tbsp of the oil in a medium mixing bowl. Cut the steak lengthwise in half and then crosswise into 1/4 inch thick strips. Add beef to soy sauce mixture; toss to coat. Cover and refrigerate 15 minutes to marinate.
Meanwhile, cut broccoli into flowerets and onion into thin wedges. Cut bell pepper into thin strips, 2 inches long. Set vegetables aside. Press garlic and finely chop the ginger root.
Heat 1 tsp of the remaining oil in a skillet over medium high heat until hot. Add half each of beef, garlic, ginger and red pepper flakes to skillet. Stir-fry 1-2 minutes or until outside surface of beef is no longer pink (do not overcook). Remove from skillet; keep warm. Repeat with 1 tsp of oil, remaining beef, garlic, ginger and red pepper flakes. Remove from skillet.
Heat remaining 1 tsp oil in same skillet until hot. Add broccoli, onion and bell pepper; stir-fry 3-4 minutes or until vegetables are crisp-tender. Return beef to skillet; add broth. Bring to a boil. Boil 1 minute, stirring gently, until sauce is slightly thickened. Enjoy!

Yield: Enough for the two us to have good sized dinners and me to have a decent sized portion for lunch the next day.

Notes: We served this over a bed of rice and it was really good. It was even better than I thought it would be! My only suggestion is that if you like spicy- at least double the red pepper. It wasn't really spicy at all. If you don't like much spice, leave as is. All in all...it was good and will hold a spot in our rotation!