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Ingredients
- 10 oz New York Strip or Ribeye Steak
- 2 cup Mixed Salad Greens
- 1/2 Sliced Cucumber
- 1 Sliced Tomato
- 1 portion Hot Cooked French Fries
Method
- Cook french fries according to package directions, or, if you're a fancy pants, make them homemade.
- Allow steak to come to room temperature.
- Drizzle with olive oil and your favorite steak seasoning (I use Cavender's Greek Seasoning)
- Get your pan super hot.
- This will ensure that you get a good sear on your steak.
- Cook steak to your desired doneness.
- I prefer mid rare, which was about 5 minutes per side.
- This, of course, depends on the cut and thickness.
- For more help on testing your steaks, check out bbqtvtv.com's profile for the nifty hand chart.
- Very important: Once your steak has cooked, remove it to a plate or cutting board, cover with a foil tent, and let it rest for at least ten minutes.
- This will allow the juices to redistribute so that you have mouthwatering steak.
- Assemble greens on plate, and add other veggies.
- Feel free to make any additions, after all, it's your salad.
- Arrange sliced steak on top of greens, and then top the whole darn thing with a pile of fresh, hot, crispy fries!
- Serve with your favorite dressing.
- For the true experience, make it ranch.
- Again, feel free to add any other salad toppings; onions, cheese, sunflower seeds, peppers, bacon bits.
