This loaded Pittsburgh-style steak salad combines a perfectly grilled ribeye, crispy french fries, and fresh romaine toppings with a homemade spicy roasted red pepper ranch dressing and jammy egg for a complete, satisfying meal.
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Prices vary by store
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Season the ribeye steak with olive oil, salt, and pepper.
Prepare the salad toppings: halve the cherry tomatoes, slice the cucumbers, chop the green onions, slice the pepperoncini, chop the roasted red peppers, and slice the avocado.
Chop, wash, and thoroughly dry the romaine lettuce.
Finely grate the sharp cheddar cheese.
Spread the frozen french fries on a baking sheet, season, and bake according to package directions until crispy.
Boil eggs to your desired doneness (about 7 minutes for jammy). Immediately transfer to an ice bath to cool, then peel and halve.
To make the dressing, combine mayonnaise, buttermilk, fresh parsley, fresh dill, lemon juice, and 1 tbsp of chopped roasted red peppers in a jar. Stir until well combined.
Grill the steak for about 4 minutes per side for medium-rare (125-130°F internal temperature). Let it rest for a few minutes before slicing against the grain.
Assemble the salad by placing the romaine lettuce in a large bowl. Top with avocado, tomatoes, cucumbers, green onions, pepperoncini, roasted red peppers, and shredded cheese.
Add the sliced steak to the salad, drizzle with the spicy ranch dressing, and top with crispy french fries and the jammy eggs to serve.
Store leftover salad components separately in airtight containers for up to 3 days; reheat steak and fries in a 350°F oven for 5–8 minutes, then reassemble with fresh greens and dressing.
grill or grill pan · meat thermometer · deep fryer or heavy-bottomed pot
Cook to medium-rare (130–135°F internal temperature) for the best tenderness and flavor. Use a meat thermometer for accuracy.
Yes, the roasted red pepper ranch dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
Soft-boil for 6–7 minutes, then immediately transfer to ice water. The yolk will be runny and the white set.
Yes, New York strip, filet mignon, or sirloin work well. Adjust cooking time based on thickness and cut.
Cut potatoes into thin fries, soak in cold water for 30 minutes, pat dry, then fry in oil heated to 350°F until golden and crispy.
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