Loaded Pittsburgh Steak Salad

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.