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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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
Serve immediately and enjoy your Steak and Fries Salad while the fries are still crispy!
Nutrition Facts
Calories |
3381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.2 g | 426% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 11.5 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 751 mg | 58% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2302 mg | 49% | |
*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.
