Preheat oven to 400 degrees F (200 degrees C).
Fingerling Potatoes (1 1/2 cups)
into 1/4 inch thick circles and place in a large bowl. Toss potatoes with
Fresh Rosemary (1/3 cup)
, 1 teaspoon oil, 1/2 teaspoon of salt and a pinch of pepper.
Place the potatoes on one half of foil-lined baking sheet and roast for 8 minutes.
into 1-inch cubes and toss with 1 tablespoon olive oil, pinch of salt and pepper in the bowl used for potatoes.
Add bread to other half of sheet pan and cook potatoes and bread for 8 minutes. Remove from oven.
Meanwhile, rinse and dry bowl. Slice
in half lengthwise, then slice across; place in large bowl. Slice
Mini Cucumber (1)
in half lengthwise, then across in 1/4-inch thick half moon slices; add to bowl. Slice
into thin circles; add to bowl. Cut the
Cherry Tomatoes (1 cup)
in half. Slice
into 1/4 inch thick slices; hold for next step.
In the small bowl, whisk together 3 tablespoons olive oil,
Champagne Vinegar (3 Tbsp)
Horseradish Paste (1 Tbsp)
Sour Cream (1/4 cup)
Honey (1 tsp)
Worcestershire Sauce (1 tsp)
, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until well combined.
Gently fold the sliced scallions and half of the
Gorgonzola Cheese (1/4 cup)
into the dressing keeping the cheese in chunks; hold. Pat dry each steak with paper towels.
Drizzle both sides of the
Boneless New York Strips (2)
with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon of pepper. Heat a large saute pan over high heat. Once pan is hot, add steak and cook for 2 minutes on side only and turn over.
Allow steaks to rest for at least 5 minutes.
Arugula (2 3/4 cups)
, potatoes, and croutons to the large bowl. Top with
Gently toss the salad with 3/4 of the dressing, reserving the rest of the dressing for steak when plating. Slice each steak into 10 slices on a bias. If desired, you can trim the fat off the steak. Mound with height the salad divided between two plates.
Place sliced steak on each plate fanned out in front leaning on the salad. Drizzle remaining dressing over the stead from end to end.