You got it, here’s what every guy wants to eat all the time: meat and potatoes. I designed this salad at Mixt Greens to win over men and get them to start eating salad. Putting these ingredients together almost forces them to try it — it’s one of the bestsellers at the restaurants and has been for more than three years.

Steps

1. Preheat the oven to 375 degrees. Preheat the grill to high.
2. Roast the potatoes: In a bowl, toss the potatoes with the extra-virgin olive oil, rosemary, thyme, and salt and pepper. Place on a baking sheet and roast for about 20 minutes, or until golden brown.
3. Make the dressing: Combine the vinegar, mustard, garlic, shallot, thyme, and sugar in a blender. Slowly add the canola oil in a stream and blend to emulsify. Season with salt and pepper and set aside.
4. Caramelize the onions: Heat the 1 tablespoon canola oil in a sauté pan over medium heat. Sauté the onions for 10 to 12 minutes, until the natural sugars caramelize.
5. Make the steaks: Season the steaks with salt and pepper. Turn the grill to medium-high. Grill the steaks for about 7 minutes per side, until medium-rare. Remove the steaks from the grill and let them rest for about 3 minutes before slicing into 1-inch cubes.
6. Plate each serving: Toss 3 ounces red-leaf lettuce, slices from half a tomato, 2 tablespoons blue cheese, ½ cup potatoes, and 3 tablespoons onions with 2 tablespoons of the dressing. Season with salt and pepper and top with the cubes of steak.