Steak with Potato Salad and Blue Cheese Vinaigrette

I made this tonight and Jack and I really liked it. It was different from what we normally eat. I cut the steak into strips and put them on the salad. The steak would be a little bland without the vinaigrette.

Serves 4 Hands-On Time: 15m Total Time: 30m
Ingredients

* 1 pound small red potatoes (about 12)
* kosher salt and black pepper
* 1/4 cup plus 1 tablespoon olive oil
* 4 small steaks (such as Newport, flat iron, or top round; 1 1/2 pounds total)
* 1/4 cup crumbled blue cheese (about 1 ounce)
* 2 tablespoons white wine vinegar
* 1 small head Boston lettuce, torn (about 4 cups)

Directions

1. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 14 to 16 minutes. Drain, run under cold water to cool, and using a fork or your fingers, break the potatoes in half.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1 teaspoon salt and ¾ teaspoon pepper and cook to the desired doneness, 4 to 5 minutes per side for medium-rare.
3. In a large bowl, combine the blue cheese, vinegar, the remaining ¼ cup of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce and potatoes and toss to coat. Serve with the steaks.