If your crowd thinks salads aren’t filling, try this meat and potatoes version. Mound oven-roasted thyme potatoes, thin slices of succulent grilled steak and buttery sautéed mushrooms, hot or cold, over a bed of peppery, slightly bitter arugula. Use a time-saving purchased pomegranate dressing to add a sweet note of contrast. Side with toasted bread and slabs of pungent blue cheese.
Makes 4 servings
- 2 cups sliced new potatoes
- 4 tablespoons olive oil, divided
- 1 tablespoon fresh thyme leaves
- 2 inches bakery baguette
- Salt, to taste
- 1 12-ounce boneless ribeye steak, 1-inch thick
- Pepper, to taste
- 1½ cups baby bella mushrooms, sliced
- 2 tablespoons butter
- 6 cups arugula
- ½ small red onion, thinly sliced
- 2 ounces blue cheese
- Purchased pomegranate salad dressing
Preheat oven to 400°F. On a small baking sheet, toss together potatoes, 2 tablespoons of the olive oil and thyme. Roast for 25 to 35 minutes or until fork tender.
Meanwhile, slice baguette into eight ¼-inch slices; place on another baking sheet. Drizzle with remaining olive oil and sprinkle with salt. Toast in oven for 8 to 10 minutes or until golden brown.
Preheat grill or a stovetop grill pan to medium-high. Season steak with salt and pepper. Cook steak on grill or in grill pan to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F). Let rest 3 minutes.
In a small saucepan, cook and stir mushrooms in butter over medium-high heat for 8 to 10 minutes or until lightly browned.
Slice steak ¼ inch thick. Divide arugula, potatoes, mushrooms, and onion equally among four plates. Top with sliced steak. Spread blue cheese onto toasted bread; add to salad plates. Serve with pomegranate dressing.