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Steak house dinner with a half romaine heart, sliced grilled steak and a baked potato with a pat of butter on a black square plate on a dark background

Steak House Dinner

blue cheese wedge salad, baked potato

STARS

The hottest new steakhouse in town...is your very own dining room table. Featuring grilled New York steak, half a salt-roasted organic potato topped with cheddar cheese and butter, and a little gem "wedge" salad with blue cheese dressing, this meal has everything you need to enjoy sophisticated steakhouse fare from the comfort of your home.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Ingredients

Pickled Onions 

  • 1 red onion, sliced thinly
  • ½ cup red wine vinegar
  • 1 tablespoon sugar 
  • 1 teaspoon Kosher salt
  • ½ cup water

Potatoes 

  • 4 medium russet potatoes, scrubbed 
  • 1 tablespoon butter
  • 1 tablespoon sour cream
  • 3 tablespoons chopped fresh chives
  • ⅓ cup shredded cheddar cheese, divided

Steak

  • 4 (8-ounce) New York strip steaks
  • 1 teaspoon canola oil 
  • Salt and pepper to taste

Steak sauce 

  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar

Dressing

  • ½ cup mayonnaise
  • 1 tablespoon sour cream
  • 2 tablespoons blue cheese
  • 1 tablespoon cream cheese
  • 2 tablespoons buttermilk
  • ½ lemon, juiced
  • ½ tablespoon parsley
  • ½ teaspoon garlic powder

Salad

  • 2 little gem lettuce heads, trimmed and cut in half 
  • 1 cup cherry tomatoes, cut in half 
  • 1 large Persian cucumber, sliced ¼-inch thick
Directions
1
Place the onion in a heatproof bowl. Bring the vinegar, sugar, salt, and water to a boil in a small saucepan and pour over the onions. Cool.
2
Preheat the oven to 400°F. 
3
Prick the potatoes all over with a sharp knife, wrap tightly in aluminum foil and place on a baking sheet. Bake for about 50 minutes or until soft. 
4
Cut lengthwise slits in the top of each potato and scoop out the flesh into a mixing bowl (reserving the skins); add butter, sour cream, chives, and 2 tablespoons cheddar cheese. Season to taste.
5
Spoon the filling into each baked potato skin and sprinkle with the remaining cheese.  Return to oven and bake for 5 minutes, or until the cheese is bubbly and melted. Transfer to a plate, tent with aluminum foil, and keep warm. Don’t turn off the oven. 
6
Preheat a grill or indoor grill pan to high. Season the steaks with salt and pepper and brush with oil. Grill for about 4 minutes per side, until well seared. Transfer to the oven on a baking sheet for 5 to 7 minutes, or to the desired doneness (for medium-rare the internal temperature should be 135°F). 
7
For the steak sauce, melt the butter over medium heat, add the shallot and sauté until softened; add the ketchup, Worcestershire sauce, and balsamic vinegar and bring to a simmer. Blend until smooth and season to taste.
8
Blend the dressing ingredients until smooth with a whisk or blender, season to taste. Toss in a bowl with the lettuce, cherry tomatoes and cucumbers.
9
Place the salad and steaks on serving plates. Top with pickled onions and drizzle with steak sauce.

Steak House Dinner

blue cheese wedge salad, baked potato

STARS

The hottest new steakhouse in town...is your very own dining room table. Featuring grilled New York steak, half a salt-roasted organic potato topped with cheddar cheese and butter, and a little gem "wedge" salad with blue cheese dressing, this meal has everything you need to enjoy sophisticated steakhouse fare from the comfort of your home.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Servings:  4

Ingredients

Pickled Onions 

  • 1 red onion, sliced thinly
  • ½ cup red wine vinegar
  • 1 tablespoon sugar 
  • 1 teaspoon Kosher salt
  • ½ cup water

Potatoes 

  • 4 medium russet potatoes, scrubbed 
  • 1 tablespoon butter
  • 1 tablespoon sour cream
  • 3 tablespoons chopped fresh chives
  • ⅓ cup shredded cheddar cheese, divided

Steak

  • 4 (8-ounce) New York strip steaks
  • 1 teaspoon canola oil 
  • Salt and pepper to taste

Steak sauce 

  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar

Dressing

  • ½ cup mayonnaise
  • 1 tablespoon sour cream
  • 2 tablespoons blue cheese
  • 1 tablespoon cream cheese
  • 2 tablespoons buttermilk
  • ½ lemon, juiced
  • ½ tablespoon parsley
  • ½ teaspoon garlic powder

Salad

  • 2 little gem lettuce heads, trimmed and cut in half 
  • 1 cup cherry tomatoes, cut in half 
  • 1 large Persian cucumber, sliced ¼-inch thick

Directions

1
Place the onion in a heatproof bowl. Bring the vinegar, sugar, salt, and water to a boil in a small saucepan and pour over the onions. Cool.
2
Preheat the oven to 400°F. 
3
Prick the potatoes all over with a sharp knife, wrap tightly in aluminum foil and place on a baking sheet. Bake for about 50 minutes or until soft. 
4
Cut lengthwise slits in the top of each potato and scoop out the flesh into a mixing bowl (reserving the skins); add butter, sour cream, chives, and 2 tablespoons cheddar cheese. Season to taste.
5
Spoon the filling into each baked potato skin and sprinkle with the remaining cheese.  Return to oven and bake for 5 minutes, or until the cheese is bubbly and melted. Transfer to a plate, tent with aluminum foil, and keep warm. Don’t turn off the oven. 
6
Preheat a grill or indoor grill pan to high. Season the steaks with salt and pepper and brush with oil. Grill for about 4 minutes per side, until well seared. Transfer to the oven on a baking sheet for 5 to 7 minutes, or to the desired doneness (for medium-rare the internal temperature should be 135°F). 
7
For the steak sauce, melt the butter over medium heat, add the shallot and sauté until softened; add the ketchup, Worcestershire sauce, and balsamic vinegar and bring to a simmer. Blend until smooth and season to taste.
8
Blend the dressing ingredients until smooth with a whisk or blender, season to taste. Toss in a bowl with the lettuce, cherry tomatoes and cucumbers.
9
Place the salad and steaks on serving plates. Top with pickled onions and drizzle with steak sauce.