Pittsburgh Steak Salad

Serves: 4
1-1/2 pounds New York Strip steak, allowed to come to room temperature for about ½ hour
2 tablespoons softened butter
Salt & pepper
4 hard-boiled eggs
8 cups mixed greens
Shredded carrots
Grape tomatoes ~ cut into halves
½ thinly sliced red onion
4 cups prepared frozen “fast food” French fries – baked according to package directions
4 ounces crumbled blue cheese
Blue Cheese dressing (recipe follows)

For Blue Cheese Dressing
½ cup sour cream
½ cup mayonnaise
1 teaspoon sugar
1 tablespoon white wine vinegar
1 clove garlic, minced fine
Dash of Worcestershire sauce
¾ cup crumbled blue cheese
Salt and freshly ground black pepper to taste

To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.

Prepare the fries according to the recipe or package. I like my fries very crisp.

Preheat the oven to 400 degrees.

Meanwhile, preheat a grill pan over high heat. Rub the butter on both sides of the steak then sprinkle with salt and pepper. Sear the steak on each side for 2-3 minutes, until a crust forms, then remove the pan from the heat and finish cooking in a preheated 400-degree oven to 125 degree internal temperature, for medium rare.

Thinly slice the steak against the grain.

Divide the greens between four plates. Top with the shredded carrots, sliced red onion, and tomatoes. Then top with the steak, hard boiled eggs, and the fries. Sprinkle the crumbled blue cheese over the top. Serve immediately with the blue cheese dressing.


For Blue Cheese Dressing:

Combine all ingredients thoroughly except blue cheese. Fold cheese in gently – so as to keep it lumpy. Season to taste with salt and pepper.


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