Grilled Steak Salad Fries Recipes

STEAK 'N' FRIES SALAD

Steps:

• Rub sirloin steaks with vegetable oil and season with salt and pepper. Let the steaks warm at room temperature for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
• Spread French fries onto the prepared baking sheet.
• Bake French fries in the preheated oven until slightly browned, about 15 minutes.
• While the fries bake, cook steaks on preheated grill until beginning to firm and are hot and slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove steaks to a cutting board.
• Mix romaine lettuce, cucumber, and egg together in a salad bowl. Pile French fries atop the salad mixture.
• Cut steaks into bite-size pieces and arrange atop the French fries. Sprinkle croutons and mozzarella cheese over the entire salad.

STEAK FRIES

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat.
• Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook.
• Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.

STEAK AND FRIES SALAD

Steps:

• For dressing, whisk first 4 ingredients until sugar is dissolved. Cook potatoes according to package directions., Meanwhile, place a skillet coated with cooking spray over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from heat; let stand 5 minutes before slicing., To serve, divide lettuce, tomato and onion between 2 plates; top with potatoes, steak and cheese. Drizzle with dressing.

GRILLED STEAK SALAD

Steps:

• For the steak and peaches: Put the pineapple juice, brown sugar, soy sauce, mirin, sesame oil, garlic, scallions, onion and 1/4 teaspoon pepper in a blender and blend until smooth. Combine three-quarters of the marinade with the flank steak in a large resealable plastic freezer bag. Combine the remaining marinade with the peaches in a separate resealable plastic freezer bag. Refrigerate both at least 45 minutes and up to 4 hours.
• Prepare a grill for high heat.
• For the salad: Using the tongs from a Food Network 17-piece Grilling Tool Set, grill the romaine cut-side down until lightly charred, about 1 minute. Transfer to a large platter. Put a stainless-steel mesh Food Network Grilling Tray on the grill. Add the onions and grill, tossing occasionally, until tender and charred in spots, about 5 minutes.
• Remove the steak from the marinade, shake off any excess, and put on a baking sheet. Sprinkle both sides with salt and pepper. Remove the peaches from the marinade to a plate. Grill the steak until well browned, about 5 minutes per side for medium rare. Set aside on a cutting board to rest. Brush the peaches with olive oil and grill cut-side down just until grill-marks appear, about 1 minute.
• For the dressing: Meanwhile, whisk together the lime juice, olive oil, pineapple juice and 1/2 teaspoon salt in a small bowl until combined.
• Thinly slice the steak against the grain. Cut the peaches into thick wedges.
• Scatter the cucumbers, tomatoes, onions, peaches, cilantro and basil over the romaine. Top with the steak and sprinkle with the sesame seeds. Drizzle with the dressing.

GRILLED STEAK SALAD & FRIES

Steps:

• Heat oven to 350ºF and heat grill to medium heat.
• Bake fries in oven as directed on package. Meanwhile, grill steaks 4 to 7 min. on each side or until medium doneness (160ºF), turning and brushing frequently with the 57 Sauce for the last 5 min.
• Transfer steaks to cutting board; let stand 5 min. Meanwhile, toss lettuce with tomatoes and onions; place on 4 salad plates.
• Cut steak diagonally across the grain into thin slices; place over salads. Sprinkle with cheese.

GRILLED STEAK FRIES

Steps:

• Preheat the grill to medium heat.
• Add the potatoes to a large pot of cold water. Bring potatoes to a boil over medium heat, then reduce the heat and simmer until the potatoes are just slightly tender but not cooked through about 10 to 12 minutes. Drain the potatoes and dry well. Slice the potatoes into thick wedges, about 6 per potato.
• In a large bowl, whisk together the olive oil, dry rub, and salt and pepper, to taste. Add the potato wedges and toss. Grill the potatoes until golden brown and crisp all over, about 10 to 12 minutes. Transfer the potatoes to a serving bowl or platter and serve with Creole Mustard Dipping Sauce.
• Combine all of the ingredients in a small bowl.

GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY

Steps:

• Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
• Combine red wine vinegar, pepper, salt, oregano, and garlic.
• Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
• Season the rib eye with salt and pepper.
• Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
• Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
• Remove steak from the grill and let rest for 10 minutes.
• Slice the steak into strips.
• Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
• Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
• Enjoy!

"OLD BAY" GRILLED STEAK FRIES

Steps:

• Combine spices in a bowl. Place potatoes in a pot of cold water, add salt, and cook until potatoes are tender but firm, about 10 minutes. Drain, let cool, and cut each potato lengthwise into 8 slices. Heat grill to high. Brush potatoes w/ oil, season w/ the spice rub, and grill until golden brown and cooked through, about 3 to 5 minutes.

MY FAVORITE STEAK SALAD (WITH FRENCH FRIES!!!)

Steps:

• Using 4 dinner-sized bowls, layer the lettuce, cucumber, tomatoes, and eggs.
• Take your steaks out of the refrigerator, rub them with olive oil and season with the salt and freshly ground pepper. Leave them out for 30 minutes. This relaxes the meat fibers.
• Preheat the oven to 450 degrees, or whatever the instructions on your french fries call for.
• At the same time, preheat your grill for about 450 degrees for the steaks.
• After your oven preheats, put your fries in the oven.
• At the same time, put your steaks on the grill. Flip them after 6-8 minutes and cook for an additional 6-8 minutes for medium-rare/medium. Your fries will be done or close to done at the same time as the steaks.
• When done, turn off your oven, season your fries with the seasoned or regular salt. Put the fries on the salads.
• Slice the steak into bite sized pieces and distribute the pieces over the fries.
• Sprinkle the salads with the mozzarella cheese and croutons.
• Pour on the salad dressing in the amount that you desire and toss if you wish.
• Enjoy this delicious all-in-one meal!