Steak and French Fry Salad with Blue Cheese Butter + Poached Eggs

Ingredients

• 3 pounds unpeeled russet potatoes (cut into strips)
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teasponn pepper
• 1/4 teaspoon salt
• 1/4 cup balsamic vinegar
• 3 tablespoons lemon juice
• 1 tablespoon honey
• 1/4 cup olive oil
• 1 tablespoon hot chili oil
• 1 teaspoon ginger
• 3-4 ounces blue cheese (crumbled, plus more for sprinkling)
• 4 tablespoons butter (softened)
• 1 teaspoon fresh basil (chopped)
• salt and pepper (to taste)
• 1 pound of your favorite cut of steak
• 2 tablespoons olive oil
• salt + pepper
• 8 cups spring greens
• 1 cup grape tomatoes (sliced)
• 1/2 cup walnuts
• 2 tablespoons honey
• 4 hard boiled eggs (quartered (optional) + 4 eggs, cooked to your liking)

Steps

1. 1

   Make the Fries: Preheat oven to 450 degrees F.

2. 2

   Place cut potatoes in a large bowl and drizzle with oil, smoked paprika, chili powder salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. This may take longer or shorter, depending on how thick you cut your potatoes. You want the potatoes to be deeply golden and crispy on the outside!

3. 3

   While the fries cook make the dressing, blue cheese butter and prepare the hard boiled eggs if using.

4. 4

   To make the dressing combine the balsamic vinegar, lemon juice, 1 tablespoon honey, 1/4 cup olive oil, 1 tablespoon hot chili oil, ginger and a pinch of salt and pepper in small bowl. Whisk to combine. Taste and adjust the seasonings to your liking. Set a side. The dressing can me made ahead and stored in the fridge for a few days.

5. 5

   In another bowl mash together the butter, 2 to 3 ounces crumbled blue cheese, basil and a pinch of salt and pepper. Set aside. The blue cheese can me made ahead as well and stored in the fridge for a few days.

6. 6

   Next heat a small skillet over medium heat. Add the walnuts and 2 tablespoons honey. Toast the the nuts for 3 minutes, stir and toast another 3 minutes or until caramelized and golden brown. Watch carefully. They burn quick!

7. 7

   When you're ready to make the salads, cook the steak via you're preferred method - I like to grill it. Heat your grill to medium high. Rub the steaks with 1 tablespoon olive oil, salt and pepper on both sides and grill until your preferred doneness. I like mine about medium-rare, which was about 5 minutes per side (this depends on the thickness of your steak). Let it rest before slicing against the grain into strips. While the steaks cook prepare the remaining 4 eggs as you desire. I poached my eggs using [this method | http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/]. It works like a charm.

8. 8

   To assemble the salads, combine greens with the tomatoes and walnuts. Add the the french fries and the hard boiled eggs and and a handful of crumbled blue cheese. Next add the sliced steak and a pat of the blue cheese butter right on top of the steak. Finally add the poached eggs and sprinkle of salt and pepper, then drizzle on dressing.