Name: Strip Steaks with Celery and Blue Cheese Salad
Total time: 30 min
Ingredients: ¼ cup extra-virgin olive oil, divided; 3 tablespoons sherry vinegar, divided; 1 tablespoon honey; 2 teaspoons table salt, divided; 1½ teaspoons pepper, divided; 1¼ teaspoons smoked paprika, divided; 8 celery ribs, sliced thin on bias, plus ⅓ cup celery leaves; 3 ounces blue cheese, crumbled (¾ cup); ⅓ cup almonds, toasted and chopped; 2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise; 6 tablespoons unsalted butter

Why This Recipe Works

Crunchy almonds, creamy blue cheese, and a smoky-sweet vinaigrette elevated crisp sliced celery to a standout side.

Before You Begin

You can substitute ⅓ cup fresh parsley leaves for the celery leaves, if desired.

Instructions

Whisk 3 tablespoons oil, 2 tablespoons vinegar, honey, ½ teaspoon salt, ½ teaspoon pepper, and ¾ teaspoon paprika together in large bowl. Add celery and celery leaves, blue cheese, and almonds and toss to combine; set aside.

Pat steaks dry with paper towels and sprinkle all over with remaining 1½ teaspoons salt and remaining 1 teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over high heat until just smoking. Add steaks and cook, flipping every 2 minutes, until well browned and meat registers 120 to 125 degrees (for medium-rare), 6 to 10 minutes. Transfer steaks to carving board, tent with foil, and let rest.

Melt butter in now-empty skillet over medium heat. Add remaining ½ teaspoon paprika and cook until fragrant, about 30 seconds. Off heat, whisk in remaining 1 tablespoon vinegar and any accumulated juices from steak. Slice steaks and serve with sauce and salad.