Steak and Fries Salad

Name: Steak and Fries Salad (Pennsylvania Restaurant Classic)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: 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

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Steak and Fries Salad combines tender medium-rare sirloin, crispy frozen fries, and fresh greens topped with a quick sweet-and-sour malt vinegar dressing—a beloved Central Pennsylvania restaurant dish made at home in under 20 minutes.

Total

30 min

Servings

2

Recipe Source

View original recipe

From Tasteofhome

Instructions

1
For dressing, whisk first 4 ingredients until sugar is dissolved. Cook potatoes according to package directions.
2
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.
3
To serve, divide lettuce, tomato and onion between 2 plates; top with potatoes, steak and cheese. Drizzle with dressing.

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Tips & Notes

Pro tips

Let steak rest 5 minutes after cooking before slicing to retain juices and ensure tender, evenly cooked meat.
Use malt vinegar specifically—it adds the distinctive tangy-sweet flavor that defines this Pennsylvania dish; white vinegar will taste flat.
Cook potatoes and steak simultaneously to time everything together; both finish in roughly the same window.
Don't skip the cooking spray on the skillet; it prevents sticking and keeps added oil minimal for a lighter salad.

Substitutions

Malt vinegar → apple cider vinegar (slightly earthier, use same amount)
Part-skim mozzarella → sharp cheddar or blue cheese crumbles (stronger flavor pairing)
Iceberg lettuce → mixed greens or romaine (more nutrition, slightly bitter edge)

Storage & make-ahead

Store leftover dressing covered in the refrigerator up to 5 days. Assemble salads fresh; refrigerated components are best eaten within 1 day.

Common Questions

What temperature should the steak reach for medium-rare?

135°F on a meat thermometer. For medium, cook to 140°F. Cook 5-6 minutes per side over medium heat.

Can I make the dressing ahead?

Yes. Whisk together sugar, oil, malt vinegar, and water up to 4 hours ahead and refrigerate until ready to drizzle.

What cut of beef works if I don't have top sirloin?

Flank steak, New York strip, or ribeye are good substitutes. Adjust cooking time slightly for thicker cuts.

Can I use fresh-cut fries instead of frozen?

Yes, but frozen fries cook faster and more consistently. If using fresh, increase cooking time and ensure they're fully crisped.

Is this recipe easily doubled?

Yes. Double the dressing and toppings; cook steak in batches to avoid overcrowding the skillet and ensure even doneness.

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