Steak Salad Pommes Frites
A Kitchen Muse: 
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
A hearty salad complimented by the saltiness of French fries!
  • ½ cup sour cream
  • 3 tbs. prepared horseradish
  • 1 tbs. chopped chives
  • 1 tsp. honey
  • 1 tsp. red wine vinegar
  • Kosher salt, freshly cracked pepper
  • 2 tbs. canola or safflower oil
  • 1 1-lb. strip, flank or skirt steak
  • Kosher salt, garlic salt, cracked pepper
  • ½ cubed English cucumber
  • 6 sliced radishes
  • ½ cup chopped carrots
  • 2 cups greens (Bibb, red leaf lettuce, arugula)
  • 12 oz. Yukon Gold potatoes, cut into petite fries
  • small frying pan filled with 1" canola or safflower oil
  2. Whisk sour cream, horseradish, chives, honey and vinegar in a small bowl, season with salt and pepper.
  4. Cut potatoes into petite fries.
  5. Rinse with water until the water is clear.
  6. Soak fries in salted cold water until ready to fry.
  8. Season steak with salts and pepper.
  9. Let sit until room temperature.
  10. Heat 1 tbs. oil in a cast iron skillet over medium high heat.
  11. Cook over medium high heat until desired doneness, 5-8 minutes per side for medium rare strip steak, 3-4 minutes for flank or skirt steak.
  12. Transfer meat to a plate and let rest for 10 minutes.
  13. While steak rests, heat oil in frying pan for fries until hot.
  14. Test by dropping one fry into the oil and if it fries right away, the oil is ready.
  15. Drain potatoes from salted water, pat with paper towels and carefully place into the hot oil.
  16. Cook for 6-7 minutes until fries are golden brown.
  17. Remove from oil with wire ladle or tongs.
  18. Drain on paper towels.
  19. Salt to taste.
  20. Slice steak and place on top of salad greens. Garnish with fries and top with dressings.
Recipe by A Muse in My Kitchen at