Cullen's Steak & Blue Cheese Potato Salad
2 pounds red potatoes, boiled
1 cup sour cream
1 1/2 pound flank steak, grilled to desired doneness, sliced
8 ounces crumbled blue cheese
2 tablespoons fresh chives, chopped
2 tablespoons fresh red bell pepper, diced
Steam potatoes until fork tender.
For each serving, place five ounces of hot potatoes on dinner plate. Cover with
a layer of sour cream; top with 3 ounces of flank steak slices. Top with blue
cheese, chives, and red pepper.