Salad: United States – Mid-Atlantic United States (Pennsylvania) – Pittsburgh Salad

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) flank or sirloin steak, trimmed
- 1 tbsp (15 ml) olive oil, plus 1 tbsp (15 ml) extra for cooking
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1/2 tsp (1.5 g) garlic powder
- 6 cups (180 g) mixed salad greens (spring mix)
- 1.5 lb (680 g) russet potatoes, cut into 1/4-inch fries
- 2 tbsp (30 ml) vegetable oil (for tossing fries)
- 1 tsp (5 g) coarse salt (for fries)
- 1 cup (150 g) cherry tomatoes, halved
- 1 medium (200 g) English cucumber, sliced into half-moons
- 1/4 cup (40 g) thinly sliced red onion
- 1 cup (113 g) shredded sharp cheddar cheese
- 1/2 cup (120 ml) ranch or Italian dressing, plus extra for serving
- Optional: chopped fresh parsley for garnish

Instructions

Short Description:
A hearty Mid-Atlantic salad featuring mixed greens topped with grilled steak, fresh vegetables, shredded cheddar, and a crown of hot French fries, finished with ranch or Italian dressing.

Regional Notes:
This Pennsylvania (Pittsburgh) version is defined by the inclusion of hot French fries as a topping and commonly uses grilled steak; that distinguishes it from generic steak salads elsewhere and from other regional salads that omit fries or use different proteins.

1. Marinate the steak: In a small bowl combine 1 tbsp (15 ml) olive oil, Worcestershire, 1/2 tsp (2.5 g) kosher salt, 1/2 tsp (1 g) pepper, and garlic powder. Rub over the steak and let rest at room temperature 20–30 minutes (or refrigerate up to 2 hours and bring back to room temperature before cooking).
2. Preheat oven to 425°F (218°C). Line a baking sheet with parchment or foil.
3. Prepare fries: Toss cut russet potatoes with 2 tbsp (30 ml) vegetable oil and 1 tsp (5 g) coarse salt. Spread in a single layer on the baking sheet and bake 25–30 minutes, turning once halfway, until golden and crisp. Keep warm in a low oven (200°F / 95°C) if needed.
4. Cook the steak: Heat a cast-iron skillet or grill over high heat and add 1 tbsp (15 ml) olive oil. When shimmering, sear the steak 3–5 minutes per side for medium-rare (time will vary by thickness) or cook to desired doneness. Remove to a cutting board and let rest 5–10 minutes.
5. Slice steak thinly against the grain into strips, approx. 1/4-inch thick.
6. Assemble greens: In a large bowl, toss the mixed greens with 1/2 cup (120 ml) ranch or Italian dressing to coat evenly.
7. Plate salads: Divide dressed greens among four plates or bowls. Arrange halved cherry tomatoes, cucumber slices, red onion, and shredded cheddar evenly over the greens.
8. Top each salad with sliced steak and a generous handful of hot fries. Drizzle additional dressing over the fries and steak if desired and garnish with chopped parsley.
9. Serve immediately so the fries remain warm and crisp on the salad. Adjust salt and pepper to taste.