Best Steak And Fries Salad Recipes

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STEAK AND FRIES SALAD



Steak and Fries Salad image

This is a very popular dish at restaurants in central Pennsylvania. Prepared sweet-and-sour dressing is good on this salad, too. -Nancy Collins, Clearfield, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

3 tablespoons sugar
2 tablespoons canola oil
1 to 2 tablespoons malt vinegar
1-1/2 teaspoons water
1 cup frozen french-fried potatoes
1/2 pound beef top sirloin steak
3 cups torn iceberg lettuce
1/3 cup chopped tomato
1/4 cup chopped red onion
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • For dressing, whisk first 4 ingredients until sugar is dissolved. Cook potatoes according to package directions., Meanwhile, place a skillet coated with cooking spray over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from heat; let stand 5 minutes before slicing., To serve, divide lettuce, tomato and onion between 2 plates; top with potatoes, steak and cheese. Drizzle with dressing.

Nutrition Facts : Calories 513 calories, Fat 26g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 429mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 33g protein.

GRILLED RIB EYE STEAK AU POIVRE WITH DIJON-ROASTED GARLIC AIOLI PANKO FRIES AND TOMATO SALAD



Grilled Rib Eye Steak au Poivre with Dijon-Roasted Garlic Aioli Panko Fries and Tomato Salad image

Provided by Ming Tsai

Categories     main-dish

Time 13h30m

Yield 4 servings

Number Of Ingredients 27

4 each 10 ounce rib eye steaks
2 tablespoons coarse ground black peppercorn
1 tablespoon coarse ground white peppercorn
1 tablespoon coarse ground green peppercorn
1 tablespoon coarse ground red peppercorn
1/2 tablespoon szechwan peppercorn
Salt to taste
4 heads roasted garlic
2 tablespoons dijon mustard
2 egg yolks
2 cup canola oil
Juice of 1/2 lemon
Salt and black pepper to taste
6 large baking potatoes, washed and wrapped in foil and pricked (Can use leftover mashed potatoes)
8 garlic cloves
1 cup chopped scallions
1 cup heavy cream
2 tablespoons butter
2 cups AP flour
3 eggs, beaten
2 cups panko
Salt and black pepper to taste
2 large, ripe tomatoes, sliced 1/16"
Extra virgin olive oil
Balsamic vinegar
Fleur de sel
Cracked black pepper

Steps:

  • Mix the peppercorns together on a plate. Season the steaks with salt then press lightly into the peppercorns on both sides. Place on a hot grill. Cook for 6-8 minutes, turning once for medium-rare. Let rest 3 minutes before serving.
  • For the aioli: In a food processor, add roasted garlic cloves, dijon and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Add juice, salt and pepper and pulse to incorporate. Check for seasoning. Store in fridge.
  • For the fries: Bake the potatoes until fully cooked (about 45 minutes at 350 degrees, knife should slide off potato when pricked). In a sauce pan, add cream and garlic and reduce by 50 per cent on low heat, about 15 to 20 minutes. With a hand blender, mix well and check for seasoning. When the potatoes can be handled, scoop out flesh into a bowl. Fold in the cream, scallions and butter and hand mash. You can use a mixer fitted with a paddle. Check for seasoning. Spread mash on 1/2 sheet tray, 1/2" thick. Cover with plastic, top with another tray and press firmly. Chill overnight in the fridge. You may freeze the mash in 4 hours. Slice rectangular 'fries' (3x1/2x1/2). Dredge in flour, egg then panko. Fry at 350 degrees until GB & D, about 5 minutes. Season with salt.
  • For the salad: On 4 large plates, spread out the tomato like carpaccio slices. Drizzle lightly with oil and vinegar and season with Salt and pepper.
  • Plating: On the above tomato plates, stack the fries up and place steak in front. Serve the aioli in a ramekin for both the steak and fries.

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