Steak & ‘Blues’ Salad Boats with Dilly Avocado Ranch Dressing

You know how there’s just some foods you will not, can not, never, won’t, nuh uh, no-thank you, eat? Well, one of those foods for me is blue cheese. It’s not because I have an allergy to dairy and all cheese makes me sick. It’s because it’s literally the grossest food to me ever. I mean, it’s moldy.

It’s CLEARLY, visibly, moldy. And just so… yuck (if you are a fan of blue cheese, all the power to ya, I just can’t. But, we can still be friends, I hope?).

So any time I’m at a restaurant, and I’m craving a steak salad (which has been more often lately), and I see “blue cheese dressing”… or just the words “blue” and “cheese” together. It just makes me sad.

Today however, I am bringing some blue into these delicious steak salad boats, but not the one I hate. In fact, I love these blues! I’m talking about delicious blue creamers. These little potatoes are a beautiful hue, super flavourful, a tasty buttery texture, and they are a wonderful source of fibre and potassium.

These vibrant little spuds were originally bred in Chile and now the Little Potato Company has packaged them as “Something Blue”. My new healthy veggie-goodness fave.

I found out recently from my midwife that I’m low in iron (the little babe is sucking it all from me!). This is somewhat common in pregnancy, but doesn’t help for energy levels which have been feeling on the low side for me, so I’ve been trying to naturally increase my iron intake through different foods. I’m beginning to think this is why I’ve been craving red meat much more than usual lately!

For these boats, I grilled delicious, local grass-fed sirloin from T.K. Ranch and combined it with the roasted blue creamers, roasted cherry tomatoes and green peas. Then I packed all this goodness into soft, fresh butterleaf lettuce wraps.

For the final touch I decided to go with a creamy “ranch” style dressing made super creamy with avocado, and definitely dilly, with loads of fresh dill. Potatoes, dill, and steak make a pretty amazing flavour combination and remind me of my Ukrainian roots, so this combination was a big winner for the hubby and I.

For a lower carbohydrate lunch, these salad boats were surprisingly filling and I attribute that to the protein in the steak, great fibre from the potatoes, and healthy fats in the dressing. Light and filling at the same time!

If you are a fan of steak salad (…even that yucky blue cheese kind) I highly recommend you give these tasty and healthy salad boats a go.

Are you a fan of blue cheese? How about steak salad? What’s your favourite way to enjoy steak salad? I’d love to hear about it in the comments below! 

Steak & 'Blues' Salad Boats with Dilly Avocado Ranch Dressing

 

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Prep time

10 mins

Cook time

28 mins

Total time

38 mins

 

Serves: 1-2

Ingredients

• Salad Boats:
• 6 ounce grass-fed sirloin steak (seasoned with salt, pepper, and steak spice)
• 1 teaspoon olive oil
• 8 creamer potatoes, I used Little Potato Company "Something Blue" creamers
• ½ cup green peas
• 12 cherry tomatoes
• 4 large butterleaf lettuce leaves
• Dilly Avocado Ranch Dressing:
• 2 tablespoons almond milk
• 1 tablespoon lemon juice
• 2 tablespoons organic mayo
• ½ teaspoon dijon
• ½ teaspoon honey
• ½ teaspoon apple cider vinegar
• pinch salt
• pinch pepper
• ⅛ tsp garlic powder
• ½ avocado
• 1 tablespoon dill
• 1 tablespoon parsley

Instructions

1. Preheat the oven to 400 degrees.
2. While the oven is heating, prepare the dressing by adding everything to a small food processor and blending until smooth. Set in the fridge to chill.
3. Cut the creamer potatoes in half and leave the cherry tomatoes whole, then toss the halved potatoes in a bowl with the olive oil
4. Cover a baking pan with parchment paper and arrange the halved potatoes over the pan cut side down.
5. Roast the potatoes for 18 minutes, then flip the potatoes, and add the cherry tomatoes to the pan, spread along the potatoes, and roast for another 10 minutes.
6. While the potatoes and tomatoes are finishing, preheat the grill, and cook your steak as preferred (I like mine medium rare).
7. Allow the steak to rest for a few minutes after grilling then slice thinly.
8. Remove the roasted potatoes and tomatoes from the oven and let cool slightly.
9. Assemble the lettuce wraps next by topping each large lettuce leaf with a few slices of steak, 4 cut potato halves, 4 roasted cherry tomatoes, and a sprinkling of the green peas.
10. Finally, drizzle each lettuce boat with the dressing.
11. Enjoy!

Nutritional Information

Serving size: ½ recipe Calories: 412 cal Fat: 20g Carbohydrates: 31g Fiber: 7g Protein: 25g

3.5.3208

Christal

*DISCLAIMER: THIS POST HAS BEEN SPONSORED BY THE LITTLE POTATO COMPANY, BUT AS ALWAYS THE THOUGHTS AND OPINIONS ARE MY OWN. I WOULD NEVER RECOMMEND A BRAND I DO NOT STAND BEHIND AND ONLY SHARE THOSE I HOPE YOU TOO WILL ENJOY. THANK YOU FOR CONTINUING TO SUPPORT THE LIFE AND GROWTH OF NUTRITIONIST IN THE KITCH!