Steak and Fries Salad
Elevate your salad game with this mouthwatering Steak and Fries Salad—a hearty and flavorful twist on a classic steak dinner, perfect for lunch or dinner. Tender, perfectly seared ribeye steak is served atop a bed of fresh mixed greens, juicy cherry tomatoes, and crisp red onion slices, creating a perfect balance of textures and flavors. What sets this salad apart is the crowning glory of golden, twice-fried, crispy homemade fries, bringing an irresistible crunch to every bite. A tangy balsamic vinaigrette, infused with Dijon mustard and a hint of honey, ties it all together, while optional blue cheese crumbles add an extra layer of indulgence. With its combination of vibrant veggies, satisfying protein, and a touch of decadence, this salad is as impressive as it is easy to prepare. Great for steak lovers looking for a lighter, yet deeply satisfying meal.
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Ingredients
- 1 piece (12 oz or approximately 340 g) ribeye steak (or steak of choice)
- 2 pieces (medium sized) russet potatoes
- 3 tablespoons olive oil
- 6 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 small (sliced thinly) red onion
- 1 cup crumbled blue cheese (optional)
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon garlic powder
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 cups (or enough to submerge potatoes) vegetable oil (for frying)
Directions
Step 1
Preheat your oven to 200°F (95°C) and set up a cooling rack over a baking sheet to keep fries warm while you cook the steak and assemble the salad.
Step 2
Peel the russet potatoes and cut them into thin strips for fries. Soak in cold water for 10 minutes to remove excess starch, then drain and pat dry with a kitchen towel.
Step 3
Heat vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C). Fry the potatoes in small batches for 3–4 minutes until they begin to turn golden. Remove and place on a paper towel-lined plate. Increase heat to 375°F (190°C) and fry the potatoes again for 1–2 minutes for extra crispiness. Season with salt immediately and transfer to the oven to keep warm.
Step 4
Season the steak generously with salt, black pepper, and garlic powder on both sides. Heat 1 tablespoon of olive oil in a heavy skillet or grill pan over medium-high heat. Cook the steak for 4–5 minutes on each side, or until the internal temperature reaches your desired level of doneness (e.g., 130°F/54°C for medium-rare). Let the steak rest for 8–10 minutes before slicing it thinly against the grain.
Step 5
In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper to create the dressing.
Step 6
Prepare the salad base by placing mixed greens on a large serving platter or individual plates. Top with cherry tomatoes, sliced red onion, and crumbled blue cheese if using.
Step 7
Add the sliced steak on top of the salad, followed by a handful of crispy fries. Drizzle the dressing over the salad or serve it on the side.
Step 8
Serve immediately and enjoy your Steak and Fries Salad while the fries are still crispy!
Nutrition Facts
| Serving size | (1963.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6791.3 |
| Total Fat 663.6g | 0% |
| Saturated Fat 153.7g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 451.5mg | 0% |
| Sodium 6075.0mg | 0% |
| Total Carbohydrate 120.4g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 25.1g | |
| Protein 149.7g | 0% |
| Vitamin D 75.1IU | 0% |
| Calcium 1521.7mg | 0% |
| Iron 18.3mg | 0% |
| Potassium 4852.7mg | 0% |
Source of Calories