Steak 'n' Fries Salad is a warm main-course salad featuring pan-seared sliced sirloin, crispy French fries, and fresh greens tossed with a homemade malt vinegar dressing. This Pennsylvania restaurant favorite combines crispy and tender textures in one bowl.
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For dressing, in a jar with a tight fitting lid, combine the sugar, oil, vinegar and water.
Shake well and refrigerate.
Prepare french fries according to package directions.
In a small skillet coated with non stick cooking spray, cook steak over meduim heat 8 to 10 minutes or until meat reached desired doneness.
On two salad plates, arrange the lettuce, tomato and onion.
Top with french fries, steak and cheese.
Shake dressing and drizzle over salads.
Serve immediately.
This salad is best served immediately while the steak and fries are still warm. Leftover cooked steak can be refrigerated for 3 days and reheated gently, but the fries and salad do not store well together.
The dressing can be made and refrigerated up to 2 days ahead. Cook the steak and fries just before serving so they stay warm and crispy.
Cook over medium heat for 8 to 10 minutes until the meat reaches your desired doneness. Use a meat thermometer: 135°F for medium-rare, 145°F for medium.
Yes, the recipe easily doubles or triples. Scale all ingredients proportionally and cook the steak in batches if needed to avoid overcrowding the skillet.
Substitute with red wine vinegar or balsamic vinegar, though the flavor will be slightly different. Use the same amount.
Yes. Flank steak, ribeye, or NY strip work well. Slice thinly against the grain and adjust cooking time based on thickness.
