I love these salads at steak houses because it's such simple flavour. You can 'cheat' a little with a good bottled bleu cheese dressing, fresh ground pepper, and the crumbled bleu cheese on top. I like mine with a large serving spoonful of fresh diced tomatos atop--the sweetness of the tomato goes well with the pungentness of the blue cheese.

Reviewed On: Jan. 12, 2009

I've been using ground turkey instead of beef for quite awhile now. Even my meat-freak husband admits it's hard to tell the difference. Here in Ohio it's cheaper too- you can get a pound of frozen ground turkey at Aldi's for $1.25 and it's of good quality. I've been doing a recipe like this, but I add about three tbsp of horseradish (not the creamy horseradish) per Lb of turkey and a splash of worchestershire sauce.

Reviewed On: Jan. 12, 2009

I used red potatos sliced into steak-fries with the skins left on (use an onion-blossom slicer for super-quick steak fries) decreased the oil until just barely enough to get to seasoning to stick, and baked on stoneware on 450-degrees for 15 minutes each side. Many reviewers had problems with the cook time listed not giving them the texture they wanted. I found my steak-fries were crispy on the outside, soft in the center at 450 and 15 min each side. I served with a dollop of sour cream and sprinkling of cilantro.

Reviewed On: Jan. 12, 2009