Blue-Cheese Steak and Endive Salad for Two

Name: Blue-Cheese Steak and Endive Salad for Two
Total time: 30 min
Yield: 2 servings
Ingredients: 4 tablespoons unsalted butter, slightly softened; 2 tablespoons good-quality blue cheese, such as Roquefort, Stilton or Gorgonzola; 1 tablespoon finely chopped shallot; 3/4 to 1 pound hanger or skirt steak, at room temperature; Kosher salt and black pepper; 1 tablespoon canola or grapeseed oil; Flaky salt (optional); 2 Belgian endives, leaves separated; 4 to 5 thinly sliced radishes, a variety of colors if you can find them; 1/2 small fennel bulb, cored and thinly sliced (about 1/3 cup); 2 tablespoons good quality white-wine vinegar; 1/4 teaspoon orange zest; 1 tablespoon plus 1 teaspoon olive oil; 1/4 cup Italian parsley leaves, torn; 1 tablespoon chives, cut on an angle into 1/2-inch pieces; 1 tablespoon roughly chopped tarragon

By Colu Henry

Total Time: 30 minutes
Rating: 5(446)
Notes: Read community notes

Why fuss with reservations when you can have your own bistro night at home? Hanger steaks are readily available, quick cooking and full of flavor. In this recipe, the steaks are seared, then slathered in blue cheese butter and served alongside an endive and radish salad dressed in a citrus vinaigrette, a perfect complement to the rich steak. This very special dinner comes together in about 30 minutes. If you'd like, toss baby potatoes with a little olive oil, salt and pepper and pop them into the oven to roast while you prepare the steak and salad.

Learn: How to Make Steak

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Ingredients

Yield:2 servings

For the Steak

4tablespoons unsalted butter, slightly softened
2tablespoons good-quality blue cheese, such as Roquefort, Stilton or Gorgonzola
1tablespoon finely chopped shallot
¾ to 1pound hanger or skirt steak, at room temperature
Kosher salt and black pepper
1tablespoon canola or grapeseed oil
Flaky salt (optional)

For the Salad

2Belgian endives, leaves separated
4 to 5thinly sliced radishes, a variety of colors if you can find them
½small fennel bulb, cored and thinly sliced (about ⅓ cup)
2tablespoons good quality white-wine vinegar
¼teaspoon orange zest
1tablespoon plus 1 teaspoon olive oil
¼cup Italian parsley leaves, torn
1tablespoon chives, cut on an angle into ½-inch pieces
1tablespoon roughly chopped tarragon

Ingredient Substitution Guide

Preparation

Step 1
In a small bowl, stir together butter, blue cheese and shallot, and set aside.
Step 2
Season steaks well with salt and pepper on both sides and set aside.
Step 3
Meanwhile, assemble your salad: In a large bowl, gently toss together the endive leaves, radishes and fennel. In a small bowl, whisk together the white-wine vinegar, orange zest, olive oil, parsley leaves, chives and tarragon, season to taste with salt and pepper and set aside.
Step 4
Heat a large cast-iron pan over medium-high heat until very hot, 2 to 3 minutes. Add the canola oil. When it shimmers, add the hanger steak and let it cook, undisturbed, until it begins to crisp and brown on one side, 3 to 4 minutes. Flip and finish cooking about 3 minutes more or until a meat thermometer inserted in the thickest part reads 130 degrees for medium-rare.
Step 5
Move the steak to a cutting board, and spread with 2 tablespoons or so of the blue cheese butter and let rest 5 to 7 minutes. Slice steaks against the grain and finish with flaky salt, if desired. Plate the steak and serve with the salad alongside, spooning the dressing on top of the salad.

Tip

There will most likely be leftover blue-cheese butter. Pass it at the table or slather it on top of a roast chicken later in the week. It will last up to five days in the fridge.

Ratings

5 out of 5

446 user ratings

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Private Notes

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Cooking Notes

virginia4 years ago

The blue cheese butter is amazing. I will make this (and use it) much more often. I didn't get my pan quite hot enough so my steak was a little bit overcooked. Lesson learned for next time. Overall great, simple recipe. I had forgotten how nice it is to just have a simple steak and salad for dinner!

alain banan 5 years ago

this beautiful dish you can make it even better in taste by adding the world wide famous Danish Blue Cheese - you will never forget to use that cheese again , it's such a rich taste in any matter - i'm sure yoy'll love it alain , copenhagen

Silasg5 years ago

Added some mushrooms to the shallot, sauteed them together than ran through food processor before adding to butter and blue cheese. Came out as a nice variation

Nicole5 years ago

Delicious recipe. Very simple. Couldn't believe how flavorful the dressing because it's so freaking simple. Orange nicely came through. Definitely important to use higher quality white wine vinegar, it's not as sharp as the utility everyday stuff. One note: if you taste the blue cheese butter mix and you feel it REALLY needs salt, I'd advise to hold off on adding any...since the steak is already seasoned pretty well with salt. You can always add some on top after the first bite.

lizhobbins5 years ago

Wonderful recipe, easy yet elegant. If I make it again, I will def cut in half the blue cheese-butter spread - the dressing is very good, but I find endive just messy to serve - just use whatever greens you prefer

Paul Menkes5 years ago

I admit to finding blue cheese as OTT for beef - but paired the salad with a variation on my usual skirt marinade of walnut oil, olive oil and dijon mustard. The salad is an excellent contrast to the rich skirt steak!

Moe5 years ago

I would cook this beautiful and tender steak on a grill using lump charcoal and a chunk of hickory or pecan for a little extra flavor, being very generous with the black pepper and salt.

C.S.5 years ago

Since endives weren't in season, I subbed regular salad mix, which was still enjoyable. The standout was definitely the blue-cheese butter.

Charles Pascual5 years ago

I agree. Grilling a steak over an open flame is always preferable to cooking inside. Do it if you can.

Theresa5 years ago

Hanger steak was impossible to find in the Florida panhandle, so we used outside skirt steak. The steak itself is awfully fatty, but the dish was rich and delectable. (We couldn't make the salad as suggested due to a similar lack of endive and chives at the store ... but the dressing was very nice. Man, that's a lot of radishes, though.)

Jacqueline Wagner5 years ago

This recipe is delicious and simple to prepare. Highly recommend for special occasions.

lobsterman1 year ago

Wonderful with 7 oz from Damariscotta butcher.

greta2 weeks ago

Absolutely delicious. It gives off some burger-flavor vibes and pairs perfectly with a nice Rioja. I made mine in a basic stainless All-Clad, and it came out perfectly.

sharon2 months ago

I didn’t make salad, I had it with a roasted quinoa, broccoli thing, instead, but that butter on top of the steak is absolutely delicious and my cut of steak wasn’t even that good

Paul Woolf1 year ago

Great and simple dish. Did for belated Valentines, added extra zest of orange. Quantities served four easily, not two

Mary Day1 year ago

This was excellent! I had a 1 lb prime hangar steak - the meat was so tender. I cooked it 3 minutes on both sides which was perfect for rare. I had a great quality Italian Gorgonzola cheese & the sauce was delicious! I found it easier to put just a little butter mixture on the meat after cooking, then warmed up the rest with any meat juices left. Poured the delectable sauce on the sliced meat so we didn't miss a drop. Used small romaine and radicchio lettuce. This is quick, easy and delicious!

Mary1 year ago

This was excellent and easy! I used a delicious Italian Gorgonzola - the butter sauce if fabulous. I had prime hangar and it was so tender, only cooked 3 minutes per side. The only change would be to keep the sauce warm, I put the butter/cheese sauce in a small pitcher and warmed it up right before serving, poured right over the plated meat. Much easier than trying to scrap it off the cutting board and get every last drop!

coco1 year ago

I was suspicious of the salad but it is actually one of the best I’ve had. The only change: I used a mandarin orange and also squeezed the juice into the dressing.

Kate1 year ago

Substituted small filets mignon. It was flavorful and satisfying, but not heavy. Will be making again and again!

lobsterman1 year ago

Wonderful with 7 oz from Damariscotta butcher.

Name Toby1 year ago

Tasty Blue cheese did not melt. - used some old stilton All tasty especially the salad Used sherry vinegar w equal part evoo

s2 years ago

Cook 4 min per side. Let rest 7 min.

Deb S2 years ago

My husband and I just made this for our Valentine's dinner. It was fantastic. I had a top sirloin steak that I'd bought on sale and froze and it was just fine; just needed a slightly longer cooking time. Like several posters here, I couldn't get endive so I used Boston lettuce. Easy and delicious.

meinmunich2 years ago

Easy and good as promised, thank you. I used dried tarragon and scallions instead of chives. Still good.

Magister P3 years ago

Went with a slightly smaller steak portion, and added this fantastic potato recipe that reminded us of Las Canarias: https://cooking.nytimes.com/recipes/1015640-salt-crusted-fingerling-potatoes?smid=ck-recipe-iOS-share

AshleighZ3 years ago

Well, this recipe is delicious. Made it according to the recipe. But, beware the hot pan. Our windows are frozen shut and I evacuated my entire building on Valentine’s Day, and the coldest day of the year in Minneapolis, while making it. But also make it because it was still delicious.

Jamie3 years ago

I echo the raves about the blue cheese butter. Great on steak, roasted asparagus, steamed potatoes and even a thick slice of toast. Yummmmmmm.

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