Steak Salad with Mashed Potatoes, Pesto and Gorgonzola Cheese

Steak Salad with Mashed Potatoes, Pesto and Gorgonzola Cheese

February 9, 2016 by Creative Culinary 92 Comments

I originally posted this dish almost 8 years ago; so long ago that I had actually forgotten it was buried in the archives. Not only posted a long time ago but not made since then either and that is just wrong. While working diligently to organize and clean up a lot of older posts, I discovered this one for Steak Salad with Mashed Potatoes, Pesto and Gorgonzola Cheese and was reminded of how amazing it was. Of course the photos were horrid and that was a great excuse to make it again. Maybe it goes against the grain of all things sacred for a Super Bowl Party but it’s what I offered my guests and it sure made things simple. No finger foods here, just this ‘Bisteca ala Panzano’s’ with my favorite margaritas and this FANTASTIC French Silk Pie with a bit of tequila and a hint of cayenne. Don’t scoff at that; make it. Then come back and tell me it isn’t one of the best pies you’ve ever had!

The recipe comes from Colorado Classique – the last cookbook from The Junior League of Denver. I’ve been collecting cookbooks from the Junior League since moving to Denver almost 28 years ago. I wanted something with local flavor and Colorado Cache, published in 1978, was my first and it’s still a favorite. It led me to my all time favorite Flank Steak recipe and was the start of my love affair with French Silk Pie (the original version).

That first cookbook was spiral bound and I’ve actually had to replace it from so much use but the later versions are beautifully bound and photographed and Colorado Classique is no exception. Great photos abound along with a superb collection of recipes from hundreds of home cooks and 25 of the finest restaurants and hotels in Colorado. This recipe was provided to the authors of the book by Panzano’s Restaurant in Denver. I checked and it’s no longer on the menu so I’m most grateful I have this recipe saved; it is so good and I promise there won’t be another 8 year wait!

I used a grill pan to make this because my outside grill is still covered with snow. Truth is sometimes I simply prefer working inside; I will grill in the cold but can’t really say I love it so grill pans can come in very handy.

So while I’ve made this ‘from scratch’ yesterday I did something to make it easy on me. I spied a little container of pesto my neighbor Amy had given me from a huge jar she had bought at Costco. The truth is it was so good that I think I’ll buy a jar for myself! After that it was just a question of grilling the meat, making some simple mashed potatoes and then layering the components. So easy and so good and best of all? My guests reaction to this decidedly not football game food; they announced they are so over finger foods and LOVED this way more. Perfect for Sunday suppers sure, but a really pretty presentation might also make this the dish you need to make someone for Valentine’s Day. I promise, they will love you forever.

Steak Salad with Mashed Potatoes, Pesto and Gorgonzola Cheese Author: Barb Serves: 4 Servings Ingredients For the Pesto:

2 cups packed fresh basil leaves 2 cloves garlic ¼ cup pine nuts or walnuts ⅔ cup extra virgin olive oil ½ cup freshly grated Parmesan cheese For the Potatoes:

Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add olive oil and process until fully incorporated and smooth. Fold in cheese. If not using immediately, cover with a thin film of olive oil and plastic wrap pressed on the surface. (Or, in my case? Using a product from Costco that was really fantastic!) To Prepare the potatoes:

Cook in salted water til fork tender15-30 minutes depending on the size of your potato pieces. Drain and either put through ricer or use potato masher til no large pieces remain. Add butter and milk. Combine thoroughly but do not over-mix. Season with salt and pepper, cover and set aside. Grill the steak to desired temperature. I had a 1 inch ribeye and I grilled it for about 4.5 minutes on each side for medium rare. Let rest before slicing into thin serving portions. Toss greens with olive oil and balsamic vinegar and add salt and pepper to taste. The Presentation:

Spread some pesto on the bottom of 4 dinner plates; covering about 5-6 in radius Place a large scoop of potatoes on top of pesto; spreading out but leaving some pesto showing Place a couple of slices of flank steak on top of potatoes Top steak with greens Garnish with Gorgonzola Devour 3.5.3208