Pittsburgh Steak Salad with Spicy Roasted Red Pepper Ranch
Directions
- 1Season the ribeye steak with salt and pepper, then grill for about 4 minutes per side, until it reaches an internal temperature of 125-130°F.
- 2Halve the cherry tomatoes and slice the cucumbers.
- 3Finely chop the green onions.
- 4Chop the roasted red peppers.
- 5Slice the avocado.
- 6Finely shred the cheddar cheese.
- 7Prepare the french fries by adding them to a baking sheet and baking them.
- 8Boil the eggs for a few minutes, then transfer them to an ice bath to stop the cooking process.
- 9Peel and halve the eggs.
- 10Make the spicy roasted red pepper ranch by adding all ingredients into a jar and mixing them with an immersion blender. Taste test and add more buttermilk if needed.
- 11In a bowl, layer the romaine lettuce, avocado, cherry tomatoes, cucumbers, green onions, pepperoncini, and roasted red peppers.
- 12Add the shredded cheddar cheese and the spicy roasted red pepper ranch to the salad.
- 13Top with the sliced steak and the crispy french fries.
- 14Finish with the halved boiled eggs.
Ingredients
- 1 ribeye steak
- 1 head romaine lettuce
- 1 cup cherry tomatoes
- 2 persian cucumbers
- 1 bunch green onions
- 0.25 cup roasted red peppers
- 1 avocado
- 3 pepperoncini
- 8 oz Tillamook sharp cheddar cheese
- 1 bag Yukon select fries
- 2 eggs
- 0.25 cup mayonnaise
- 0.25 cup greek yogurt
- 1 tbsp buttermilk
- 1 small bunch dill
- 1 small bunch parsley
- 1 tbsp crushed calabrian chilis
- 3 cloves garlic
- 0.5 lemon juice
- 1 pinch salt
- 1 pinch pepper
Equipment
knifecutting boardsalad spinnerbox graterbaking sheetsmall potwhiskgrillforkjarmeasuring spoonsmeasuring cupslemon juicer