A Muse in My Kitchen
Steak Salad Pommes Frites
Or Steak Salad with French fries! Ha! I was trying to get fancy on you to get your attention.
Truth is – French fries gets anyone’s attention!
Last week I was at lunch at our favorite restaurant with my daughters and we all ordered salads. Before the waitress left, my youngest daughter said, “Oh and we’ll have a side of French fries!” That’s my girl – the apple doesn’t fall too far from the tree.
We then got into a lengthy discussion on how French fries complete a salad. I know of a few restaurants that serve them in their salads – they simply replace croutons – but better. So today, I bring you a most delicious steak salad topped with a homemade horseradish, chive dressing – and a side of fries.
Start by making a horseradish dressing out of sour cream, honey, horseradish, red wine vinegar and chives. Refrigerate until salad is complete.
Season your steak with kosher salt, cracked black pepper and a shake of garlic salt. I like to use strip steaks for my salad (I cut them in half for one serving) but you can use flank steak or skirt steak as well.
Let steak sit until it’s at room temperature.
Using a mandolin (be careful!) or a sharp knife, slice Yukon Gold potatoes into teeny tiny fries.
Rinse the potatoes real well until the water is clear and soak in salted cold water until ready to fry.
Once the steak is at room temperature, either grill or cook in a cast iron skillet for 4-5 minutes on each side for medium rare (depending on the thickness of the steak). Let cooked steak rest for 10 minutes.
In the meantime, fill a frying pan with canola or safflower oil and bring to a high heat. Test by dropping one fry into the oil and if it sizzles, the oil is ready. Be careful, wet potatoes with make the hot oil spit at you. Drain the potatoes, pat dry with a paper towel and carefully place them in the hot oil with tongs.
Let fry until golden brown for about 6 – 7 minutes.
Remove fries from oil with a wire ladle and drain on paper towels. Salt to taste.
Prepare a green salad – I like bibb lettuce, red leaf lettuce, radishes, cucumbers and carrots in my salad.
Top with fries and sliced steak.
Add a dollop of the homemade dressing, top with chives and enjoy!
Make this – it’s wicked!
What I was making a year ago: SPAGHETTI AND MEATBALLS
- DRESSING:
- 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
- STEAK SALAD:
- 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)
- FRIES
- 12 oz. Yukon Gold potatoes, cut into petite fries
- small frying pan filled with 1″ canola or safflower oil
- FOR DRESSING:
- Whisk sour cream, horseradish, chives, honey and vinegar in a small bowl, season with salt and pepper.
- POTATOES:
- Cut potatoes into petite fries.
- Rinse with water until the water is clear.
- Soak fries in salted cold water until ready to fry.
- FOR STEAK SALAD:
- Season steak with salts and pepper.
- Let sit until room temperature.
- Heat 1 tbs. oil in a cast iron skillet over medium high heat.
- 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.
- Transfer meat to a plate and let rest for 10 minutes.
- While steak rests, heat oil in frying pan for fries until hot.
- Test by dropping one fry into the oil and if it fries right away, the oil is ready.
- Drain potatoes from salted water, pat with paper towels and carefully place into the hot oil.
- Cook for 6-7 minutes until fries are golden brown.
- Remove from oil with wire ladle or tongs.
- Drain on paper towels.
- Salt to taste.
- Slice steak and place on top of salad greens. Garnish with fries and top with dressings.
