Steak and Fry Salad Recipe

Cook Time: 25 minutes

Ingredients

• 2 pounds beef flank steak
• 2 bay leaves, or more to taste
• 1 orange, zested
• 1 lime, zested
• 1 lemon, zested and juiced
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 7 sprigs thyme
• 1 clove garlic, smashed
• 3 tablespoons olive oil
• 1 (9 ounce) package frozen French fries
• 4 cups mixed greens, or more as needed
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 red onion, halved and thinly sliced
• 1 cup cherry tomatoes
• 1 (8 ounce) package crumbled blue cheese

Directions

1. Place the steak in a resealable plastic bag with bay leaves, orange zest, lime zest, lemon zest, lemon juice, salt, pepper, thyme, and garlic.
2. Add olive oil to the bag, reseal, and massage the bag to mix the marinade. Refrigerate for 2 hours, or up to overnight.
3. Preheat the oven to 425F (220C). Spread the French fries in a single layer on a baking sheet.
4. Bake the fries in the preheated oven until crispy, about 15 minutes or according to the package directions. Keep warm.
5. Heat a cast iron skillet over medium-high heat. Sear the marinated steak in the hot skillet for about 5 minutes on each side.
6. If desired, deglaze the pan by juicing the zested orange directly into the skillet.
7. Remove the steak from the pan and let it rest for 2 to 3 minutes.
8. Meanwhile, toss the mixed greens with olive oil and lemon juice (or your preferred salad dressing).
9. Top the salad with sliced red onion, cherry tomatoes, blue cheese, and the baked French fries.
10. Slice the rested steak thinly against the grain and place it on top of the salad.
11. Garnish with more crumbled blue cheese and serve immediately.

Nutrition Facts (per serving)

Calories	553
Total Fat	32g (41% DV)
Saturated Fat	13g (67% DV)
Cholesterol	148mg (49% DV)
Sodium	845mg (37% DV)
Total Carbohydrates	13g (5% DV)
Dietary Fiber	2g (7% DV)
Total Sugars	2g
Protein	52g (103% DV)
Vitamin C	15mg (17% DV)
Calcium	257mg (20% DV)
Iron	4mg (19% DV)
Potassium	915mg (19% DV)

Author: Roscoe Hall

Description: This steak and fry salad is a country club salad brought home. A citrus marinade tenderizes tough flank steak for a classic seared steak salad, topped with fries, tomatoes, and blue cheese.

History and Origin of Steak and Fry Salad

The Steak and Fry Salad is a delightful fusion of hearty steak and crispy fries, set against a backdrop of fresh vegetables. While it's often associated with upscale American diners and country clubs, the dish's origins are less formalized. The combination of steak and potatoes, however, is deeply rooted in American culinary tradition. This dish brings together the comfort of a steakhouse meal with the freshness of a salad, making it a popular choice in both casual and semi-formal dining environments. In recent years, it has evolved into a home-cooked favorite for those looking for a filling yet relatively simple dish.

Regional Variations and Features

While the dish is most commonly found in American restaurants, especially those in the Midwest and along the East Coast, its regional variations are wide. Some areas may favor grilled steak over pan-seared, while others might switch up the dressing or add unique ingredients like avocado or bacon. The inclusion of fries, typically French fries, sets this salad apart from other steak salads, as many versions opt for roasted vegetables or other starches. The use of blue cheese adds a tangy contrast to the rich flavors of the steak, making this version distinctive.

How It Differs from Similar Dishes

Compared to other steak salads, such as the classic Steak Caesar Salad or the Steakhouse Salad, the Steak and Fry Salad stands out for its inclusion of fries. Many steak salads focus purely on the greens and the steak, with minimal starch, but the addition of crispy fries gives this dish a more indulgent, comfort-food feel. The use of a citrus marinade for the steak also differentiates it from other steak preparations, which often feature more straightforward seasoning or heavier marinades like soy sauce or balsamic vinegar.

Where It's Commonly Served

The Steak and Fry Salad is typically served in casual dining establishments, steak houses, and American diners. It is especially popular in country club menus and casual restaurants where patrons look for a meal that combines both freshness and heartiness. This dish is often enjoyed as a main course at lunch or dinner, especially for those looking for a balance of protein and greens without compromising on indulgence. Its also commonly found in bistros offering contemporary takes on classic American dishes.

Interesting Facts About Steak and Fry Salad

• The combination of steak and fries traces back to classic French bistro food, where steak frites (steak and fries) remains a staple on menus around the world.
• The citrus marinade used in this recipe is designed not only to tenderize the flank steak but also to impart a fresh, zesty flavor that complements the richness of the beef.
• Flank steak is a popular choice in this dish due to its deep beefy flavor and relatively affordable price, making it an accessible yet flavorful option for home cooks.
• Blue cheese, often crumbled over the top, adds a creamy and pungent contrast to the fresh, crisp vegetables and fries, providing a balance of textures and flavors.
• The addition of fries can make this dish feel more like a hearty meal than a traditional salad, appealing to both salad lovers and those seeking something more substantial.

Conclusion

Steak and Fry Salad combines the best of both worldssucculent seared steak, crispy fries, fresh greens, and the tangy addition of blue cheese. Its origins in American country clubs and steakhouses make it a timeless comfort food that can easily be recreated at home. With regional variations and unique twists, this dish offers versatility while remaining a beloved choice for any meal.

FAQ about Steak and Fry Salad Recipe