Blue-Cheese Steak and Endive Salad for Two Recipe (2024)

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!

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

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

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.

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

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!

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.

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

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

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.)

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

Wonderful with 7 oz from Damariscotta butcher.

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

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

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!

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!

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.

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

Wonderful with 7 oz from Damariscotta butcher.

TastyBlue cheese did not melt. - used some old stiltonAll tasty especially the saladUsed sherry vinegar w equal part evoo

Cook 4 min per side. Let rest 7 min.

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.

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

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

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.

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

Thanks Colu, my family enjoyed this meal.