Steak Frites Salad
Tender greens tossed in steakhouse vinaigrette and topped with roasted cipollini onions and mushrooms, crispy smashed tots, and sliced char-grilled steak, finished with crumbled Gorgonzola.
Ingredients
- 20 oz grilled steak, sliced
- 8 oz mixed tender lettuces
- 4 oz Gorgonzola cheese, crumbled
- 16 oz tater tots
- 6 oz cipollini onions, halved
- ½ lb baby bella mushrooms, cleaned and sliced
- 2 tbsp canola oil
- kosher salt and freshly ground black pepper
Steakhouse Vinaigrette
- ½ cup mayonnaise
- 1 tbsp Dijon
- 1 tbsp honey
- 2 tsp Montreal Steak seasoning
- 2.5 tsp Worcestershire
- 2 tbsp fresh lemon juice
- ½ cup balsamic vinegar
- ½ cup canola oil
Instructions
- Make the vinaigrette. Whisk together mayonnaise, Dijon, and honey. Add Montreal seasoning, Worcestershire, lemon juice, and balsamic vinegar. Whisk in oil slowly to emulsify.
- Preheat oven to 400℉. Toss the mushrooms and onions with canola oil, salt and pepper. Spread evenly on sheet pans, taking care not to overcrowd. Roast for 15-20 minutes, until caramelized and tender.
- Bake the tots until crispy. Remove from heat, gently smash, and return to oven to crisp again.
- To assemble the salad, toss the greens with enough vinaigrette to lightly coat. Season with salt and pepper. Divide onto plates. Top with roasted mushrooms and onions, crispy smashed tots, and sliced steak. Sprinkle with Gorgonzola and serve.
Chef Tips!
Use whatever cut of steak you like best and cook to your desired temperature. Ribeye, flank or sirloin would all work well. This is a great salad to use up leftover steak from last night's cookout.
Steak Frites Salad
Tender greens tossed in steakhouse vinaigrette and topped with roasted cipollini onions and mushrooms, crispy smashed tots, and sliced char-grilled steak, finished with crumbled Gorgonzola.
Ingredients
- 20 oz grilled steak, sliced
- 8 oz mixed tender lettuces
- 4 oz Gorgonzola cheese, crumbled
- 16 oz tater tots
- 6 oz cipollini onions, halved
- ½ lb baby bella mushrooms, cleaned and sliced
- 2 tbsp canola oil
- kosher salt and freshly ground black pepper
Steakhouse Vinaigrette
- ½ cup mayonnaise
- 1 tbsp Dijon
- 1 tbsp honey
- 2 tsp Montreal Steak seasoning
- 2.5 tsp Worcestershire
- 2 tbsp fresh lemon juice
- ½ cup balsamic vinegar
- ½ cup canola oil
Instructions
- Make the vinaigrette. Whisk together mayonnaise, Dijon, and honey. Add Montreal seasoning, Worcestershire, lemon juice, and balsamic vinegar. Whisk in oil slowly to emulsify.
- Preheat oven to 400℉. Toss the mushrooms and onions with canola oil, salt and pepper. Spread evenly on sheet pans, taking care not to overcrowd. Roast for 15-20 minutes, until caramelized and tender.
- Bake the tots until crispy. Remove from heat, gently smash, and return to oven to crisp again.
- To assemble the salad, toss the greens with enough vinaigrette to lightly coat. Season with salt and pepper. Divide onto plates. Top with roasted mushrooms and onions, crispy smashed tots, and sliced steak. Sprinkle with Gorgonzola and serve.
Chef Tips!
Use whatever cut of steak you like best and cook to your desired temperature. Ribeye, flank or sirloin would all work well. This is a great salad to use up leftover steak from last night’s cookout.