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Pittsburgh-Style Steak Salad
SPONSORED in partnership with Land O'Lakes
A Note From feedfeed

We used Sir Kensington's Avocado Oil Mayonnaise to make a Green Goddess dressing for this Pittsburgh-Style Salad. Frankly, we think all salads should be topped with steak and sweet potato fries!

Recipe

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ingredients

  • For the Salad:
  • 2 large sweet potatoes, cut into thick matchsticks
  • Extra virgin olive oil, as needed
  • Salt and freshly ground black pepper
  • 1/2 tsp chili powder
  • Pinch cayenne pepper
  • 1/2 tsp garlic powder
  • 11/2 lbs flank steak, cut in half
  • 2 heads of romaine lettuce, chopped
  • 1 pint cherry tomatoes, halved
  • 2 ears of corn, kernels removed
  • 1 hot house cucumber, shaved into ribbons
  • 1 hearts of palm, drained and sliced on the bias
  • 1/2 red onion, thinly sliced
  • For the Green Goddess Dressing:
  • 1 garlic clove, smashed
  • 1 cup Sir Kensington’s Avocado Oil Mayonnaise
  • Juice and zest of one lemon
  • 1/4 cup water
  • 2 tbsp apple cider vinegar
  • 2 scallion tops
  • 1 cup loosely packed basil
  • 1 cup loosely packed cilantro
  • 1 cup loosely packed parsley
  • 1 tsp honey
  • Dash of hot sauce (optional)
  • Salt and freshly ground black pepper

Method

  • Step 1

    Preheat the oven to 425˚ F. Add the sweet potatoes to a parchment-lined sheet pan and toss with about 2 tbsp olive oil, salt, pepper, chili powder, cayenne pepper and garlic powder. Place potatoes in the oven and roast for about 30 minutes total, flipping halfway through, until tender and browned.

  • Step 2

    Meanwhile, season your steak with salt and pepper and heat a large cast iron skillet over medium high heat. Add about 1 tbsp of olive oil and when it starts to shimmer, add steak. Cook for about 4 minutes per side for medium rare, then cover and let rest at least 10 minutes.

  • Step 3

    While the steak rests, make the dressing. Add all of the ingredients to a high-speed blender and process until smooth. Thin the dressing with water, as needed until you reach the desired consistency.

  • Step 4

    Once the steak has rested, cut it across the grain and set aside.

  • Step 5

    To assemble the platter add romaine to the bottom of a large platter and top with tomatoes, corn, cucumber, avocado, hearts of palm and red onion.

  • Step 6

    Add the sweet potatoes fries and steak to the platter, then drizzle with the prepared dressing and serve.

We used Sir Kensington's Avocado Oil Mayonnaise to make a Green Goddess dressing for this Pittsburgh-Style Salad. Frankly, we think all salads should be topped with steak and sweet potato fries!


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