My Favorite Steak Salad with French Fries
Indulge in the ultimate combination of hearty and fresh with "My Favorite Steak Salad with French Fries." This unique recipe marries tender, perfectly seared ribeye steak with a crisp romaine lettuce base, juicy cherry tomatoes, crunchy cucumbers, and tangy blue cheese crumbles, all brought together with a luscious balsamic vinaigrette. But the real twist? Golden, crispy homemade French fries seasoned with garlic and parsley, served on the side or as a savory topping for your salad. Whether you're craving comfort food or a lighter twist on steak-and-potatoes, this recipe satisfies every craving in under an hour. Perfect for family dinners or casual gatherings, this salad is a showstopper that’s as impressive as it is delicious.
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 Red onion
- 1 Cucumber
- 0.5 cup Blue cheese crumbles
- 0.25 cup Balsamic vinaigrette
- 3 medium Russet potatoes
- 2 cups Vegetable oil
- 0.5 teaspoon Garlic powder
- 1 tablespoon Parsley
Instructions
1. Pat the ribeye steak dry and season both sides generously with salt and black pepper. Set aside to let it come to room temperature while you prepare the other ingredients.
2. Wash the romaine lettuce, cherry tomatoes, and cucumber. Chop the lettuce into bite-sized pieces, halve the cherry tomatoes, thinly slice the red onion, and dice the cucumber. Set aside in a large serving bowl.
3. Peel the russet potatoes and slice them into thin French fry shapes, about 1/4 inch thick.
4. In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the potato slices in batches for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with garlic powder and parsley while hot.
5. Heat a cast iron skillet or grill pan over high heat. Add 2 tablespoons of olive oil and sear the ribeye steak for 3-4 minutes per side for medium-rare, or until your desired doneness is reached. Remove from the pan and let the steak rest for 5-10 minutes before slicing it thinly against the grain.
6. Assemble the salad by adding the sliced steak on top of the romaine lettuce mixture. Sprinkle the blue cheese crumbles over the salad, and drizzle the balsamic vinaigrette on top.
7. Serve the steak salad immediately with the freshly made French fries on the side or even on top for an extra indulgent touch.
Nutrition Facts
Calories |
5890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 536.6 g | 688% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 280.1 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 5604 mg | 244% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 30.6 g | ||
| Protein | 159.3 g | 319% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 710 mg | 55% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 6250 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
