Salad of Seared Sirloin Steak, Roasted Fingerling Potatoes, Bacon and Blue Cheese

For Salad

1 Head Romaine Lettuce-cut bite size pieces, washed, spin dried
8 Bacon Slices-cooked, drained, chopped, reserve bacon fat
12 Fingerling Potatoes-split in half lengthwise, coated lightly with bacon grease, roast on a cookie sheet cut side down in a 400°f oven for about 20 minutes, reserve.
½ Cup Crumbled Bleu Cheese
1 Cup Cucumbers-peeled, seeded, diced ¾”

For Dressing: Combine all ingredients in bowl and whisk together, reserve for salad

2 Tbsp. White Balsamic Vinegar
2 Tbsp. Sour Cream
1 tsp. Dijon Mustard
1 tsp. Garlic-minced then mashed into paste
¼ Cup Canola Oil
Salt and Black Pepper To Taste
For Steak:

2 New York Sirloin Steaks- 8 oz. each
2 Tbsp. Freshly Ground Black Pepper
2 tsp. Kosher Salt


  1. While heating sauté pan on medium high, pat dry the beef medallions with a paper towel, and season both sides with salt and fresh cracked black pepper. Add vegetable oil to pan, and add beef, and let brown very well for about at least 2 minutes on each side. Remove meat from pan, and place on baking sheet. (The meat will be at a very rare doneness). If a higher doneness is desired, place pan in 400 ° oven and using an instant read thermometer, check for your desired doneness. 125 °f for medium rare, 130°f for medium, 135°f for medium well, and 140°f for medium well. When desired temperature is reached, let meat rest for 3 minutes out of the oven to continue cooking and let juices settle before serving.
  2. Place salad greens in large bowl, add dressing and toss to coat. Divide the greens among four dinner plates. Slice the steaks and divide over the greens. Garnish with the crumbled bleu cheese, bacon, potatoes and cucumbers. Enjoy!

Lincoln Culinary Institute’s Website:

Contact Us