Steak Salad with Homemade Steak Fries

Steak salad...because the best kind of salad is topped with fries.

This is hands-down one of the best ways to eat potatoes. Possibly the best. At the very least, it’s right up there with gnocchi and pierogies in my book.

Now, technically, these potatoes are not deep fried so you might argue I can’t call them “fries.” Instead, they’re roasted at a high temperature with a touch of oil, which renders them tender, deeply browned and crisp. Sounds like a good French fry to me.

Steak fries!
Steak fries!

And there’s no reason you can’t simply throw them on a plate with some ketchup and go to town. You can, and should, do that. Because that’s delicious. But I’m also sharing another use for these steak fries…as a topping for a steak salad!

Steak salad...because the best kind of salad is topped with fries.
Steak salad…because the best kind of salad is topped with fries.

I based this salad on the standard steak salad my mom often makes in the summer, but with a few twists. I switched out the mild mozzarella for some pungent Gorgonzola and added some shaved carrot and parsnip (hey, it’s fall). I’m also substituting the aforementioned steak fries for Mom’s usual shoestring French fries. You can use any toppings you want, of course, and any steak that’s handy. Here I used leftover flank steak, but you can certainly grill up a fresh sirloin or whatever cut you like if you don’t have any leftovers.

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Steak Salad with Homemade Steak Fries

Yield: 2 salads

Calories per serving: 461

Fat per serving: 19 g

Carbs per serving: 41 g

Protein per serving: 33 g

Steak Salad with Homemade Steak Fries

Steak salad...because the best kind of salad is topped with fries.


    For the fries:
  • 2 medium baking potatoes or about 6 new potatoes
  • 1 large clove garlic, peeled and sliced in quarters
  • 2 tsp olive oil
  • ½ tsp paprika
  • ½ tsp garlic powder
  • Rosemary, oregano or thyme, to taste
  • Salt and pepper
    For the salad:
  • 4 cups salad greens
  • ½ cup carrot, shaved with a vegetable peeler
  • ½ cup parsnip, shaved with a vegetable peeler, optional
  • ½ cup cherry or grape tomatoes, sliced in half
  • 4 tbsp crumbled bleu cheese
  • 8 oz cooked steak, sliced thinly against the grain
  • 2 servings steak fries
  • Salad dressing (I like balsamic or ranch)*


  1. Preheat the oven to 425F. Slice the potatoes into thin wedges and slice the garlic. Place on a large baking sheet and drizzle with the oil. Add the spices and toss.
  2. Spread the potatoes in a single layer on the baking sheet. Roast 30-45 minutes, flipping the potatoes after about 20 minutes, and cook until most are golden brown and crisp.
  3. Meanwhile, prepare the salads. Divide the salad greens between two plates. Top each with half of the carrot, parsnip, tomatoes and cheese. Set aside until the potatoes are done.
  4. If you are using leftover steak, reheat it when the potatoes are nearly done: Place a cast iron skillet over medium-high heat and wait until it’s hot. Toss the steak in and cook, stirring, just for a minute or two until hot and sizzling.
  5. Divide the steak and fries between the two plates. Top with dressing and serve immediately.

*Nutrition facts calculated without dressing

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