Pittsburgh Steak Salad with Spicy Roasted Red Pepper Ranch

127 mins
Serves 1
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Directions

  1. 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.
  2. 2Halve the cherry tomatoes and slice the cucumbers.
  3. 3Finely chop the green onions.
  4. 4Chop the roasted red peppers.
  5. 5Slice the avocado.
  6. 6Finely shred the cheddar cheese.
  7. 7Prepare the french fries by adding them to a baking sheet and baking them.
  8. 8Boil the eggs for a few minutes, then transfer them to an ice bath to stop the cooking process.
  9. 9Peel and halve the eggs.
  10. 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.
  11. 11In a bowl, layer the romaine lettuce, avocado, cherry tomatoes, cucumbers, green onions, pepperoncini, and roasted red peppers.
  12. 12Add the shredded cheddar cheese and the spicy roasted red pepper ranch to the salad.
  13. 13Top with the sliced steak and the crispy french fries.
  14. 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

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