Pittsburg Steak Salad Recipe • Original & Tasty! | Club Foody

 

Before I met my husband, I was eating at least 3 meals of salad per week 🥗. I love them! I find salad refreshing, light and quite versatile. I’ve already shared over 2 dozen recipes on the site and they just keep coming… I don’t really have a favorite because I like them all!!! There’s my Julienne Salad, Greek, Asian Chicken Salad, Classic Cobb, Quinoa Beet Salad, Salade Niçoise, Egyptian Farro Salad… just to name a few.
 
There’s one that is unbelievably delicious and perfect as a meal… my Pittsburgh Steak Salad! With fresh ingredients, a nicely grilled steak 🥩 with French fries – I know, right! – then topped with my homemade Ranch dressing, this salad is incredibly flavorful… Although the steak is great in this recipe, you can always switch it for chicken breast.
 
You might think the combination is unusual and you’re right, it is but let me tell you that this recipe is packed with yumminess! If you time yourself properly, you should be able to put this meal together within 30 minutes after the steak is brought to room temperature…
 
Let’s go over a few details about the protein…
Before cooking meat and that includes poultry, roasts and fish fillets as well, it’s important to bring them to room temperature for two reasons; the protein will cook evenly and the end results will turn out to be juicier. I’m not saying to let it sit for hours but a good 30 to 40 minutes is a sufficient time.
 
After the steak is cooked to desired doneness (chart below), it has to sit for 10 minutes 🕑 so it gives enough time for the juices to redistribute. If you slice it right away, the juice will escape and the cut of meat will get very dry. To prevent it from cooling off, place a piece of foil on top forming a tent while looking after the salad.
 
One important factor to remember is while the meat is resting for 10 minutes, it will continue cooking for a few degrees therefore if you want medium-rare which is around 135ºF, you should remove the steak from the skillet at 130ºF.
 
The ingredients in this recipe blend so well together. I use my Montréal Steak Spice to season the steak. For the French fries, I go with my seasoned fries 🍟 which I will post the recipe for in the near future. On the other hand, if I’m short on time, I use our favorite commercial brand. Another key ingredient that makes this Pittsburgh Steak Salad so amazing is using my homemade Ranch Dressing. It’s quick, super easy to make and superior to store bought.
 
Unconventional, this Pittsburgh Steak Salad is deliciously different! The ingredient combination might seem unusual but after you try it, you’ll be shocked by how good it is! Surprise everyone by making this tasty recipe.
Bon Appétit! 🍽
 
Chart:
RARE… 6 to 8 minutes cook time = 120ºF and the final temperature after resting = 125ºF
MEDIUM-RARE… 8 to 10 minutes cook time = 130ºF and the final temperature after resting = 135ºF
MEDIUM… 10 to 12 minutes cook time = 140ºF and the final temperature after resting = 145ºF
MEDIUM WELL… 12 to 14 minutes cook time = 150ºF and the final temperature after resting = 155ºF
 
Here are more incredible salad recipes for you to try… 😀
– Pear Pomegranate Blue Cheese Salad
– Moroccan Potato Salad
– Cran-Apricot California Salad
– Waldorf Salad
– Bacon Wedge Salad
– Tabbouleh
– Classic Pasta Salad
and for even more salad 🥗 recipes, click on this link… Recipe Category • Salads & Dressings

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/pittsburg-steak-salad/

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