I love this recipe because it tastes so much more decadent than it is. Since the blue cheese butter is so rich you only need a little to be satisfied. Served with the steak and salad you have a nice low carb meal. I love the crunch and brightness of the salad alongside the beef. It has a play on hot wings and blue cheese dip but much healthier. My husband hates celery so I usually just make him a simple romaine salad to go along side dressed with some store bought dressing. This dinner is nice after a long weekend of over indulging, makes me feel back on track without sacrificing any flavor.
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Buffalo Blue Cheese Steak with Celery Salad
Ingredients
- .75 pound steak flat iron or strip steak
- 1/2 red onion small, thinly sliced
- 2 tablespoon fresh parsley chopped
- 2 stalks celery thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1/2 lemon
- 1 tablespoon worcestershire
- 1 tablespoon hot sauce I like Louisiana brand
- 1 tablespoon butter softened
- 1/4 pound smoked blue cheese regular would work fine as well
- salt and pepper
Instructions
- Put the sliced onions in a bowl of cold water to take the bite out if them while you prepare everything else.
- Combine the Worcestershire and hot sauce in a bowl large enough to hold the steak. Prick the steak all over with a fork and then add it to the bowl with the sauce. Let that rest in there while you make the butter.
- Mix together the butter, blue cheese, and 1/2 tablespoon of the parsley with some salt and pepper. Reserve for later.
- Heat a large cast iron skillet over high heat and add 1 tablespoon of oil then add the steak. Do not move it until the bottom browns, about 5 minutes. Flip and cook for at least another 5 minutes, use a thermometer in the thickest part of the meat to be sure. You may need to lower the heat a bit, You want 140 to 145 for medium rare. When it is just shy of the desired temp remove from the heat, cover with foil, and prepare the salad.
- Drain the onion and combine it with the sliced celery, 1/2 tablespoon of oil, remaining parsley, juice from half the lemon salt and pepper.
- Slice the steak and divide it among the plates, top with blue cheese butter and serve the salad along side.
