Pittsburgh Steak Salad with Homemade Honey Mustard Vinaigrette

Pittsburgh Steak Salad with Homemade Honey Mustard Vinaigrette

It’s good to eat a healthy salad once and a while, right? This salad offers a little taste of something ‘bad’ with its combination of juicy steak and waffle fries laid over a fresh bed of leafy lettuce.

For the Homemade Honey Mustard Vinaigrette:

1/3 cup Extra Virgin Olive Oil

1/2 teaspoon honey

1 tablespoon of vinegar (white-balsamic)

1 clove of minced garlic

1 1/2 teaspoons of Dijon mustard

Dash of pepper and salt to taste

 For the Salad:

1 pound sliced sirloin steak or beef medallions

1 head of lettuce

2 ounces grape-seed oil

1 cup chopped red onion

1/4 cup diced tomatoes

1 bag of waffle fries (which can be replaced with hand-cut french fries)

3/4 cup mozzarella cheese

In a large pan, begin cooking your steak strips, or beef medallions on medium heat with the grape-seed oil. Prepare your waffle fries, or hand-cut french fries, by frying these in the deep-fryer, a pan, or opt to bake them in the oven for approximately 25 to 30 minutes at 350 degrees, or until nicely browned.

Prepare your lettuce in a large bowl as you would a regular salad. Toss in your tomatoes and onion.

Set aside your beef and waffle fries on separate plates until they are completely cool. Placing something warm or hot on your lettuce can cause it to loose its crisp freshness.

Place your fries and beef on top of the lettuce once these have cooled. Top with mozzarella cheese and refrigerate for approximately one hour before serving.

Dressing Instructions:

Add all of your ingredients to a medium-sized bowl, except the Extra Virgin Olive Oil. Whisk this in slowly as you stir together the other ingredients.

 

 

 

 

 

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