Pittsburgh steak salads. Serves 4
1.5 pound (used to be 1 pound but I have a teenage son now) flat iron or sirloin steak
bag of mixed salad greens
large red pepper
bunch of green onions
Ore-Ida Crispers (no other fries will do) one large handful per person
1 cup Finely shredded cheddar jack cheese
Hidden Valley Spicy Ranch dressing
optional--diced tomatoes--I use them if they are in season
Preheat oven (according to french fry bag) and grill
Cut white part of onion off and skewer them
Quarter the pepper and remove the seeds
Arrange pepper (skin down) and onions on grill (while preheating is fine)
Watch the onions--they get done fast. Let pepper skin blacken.
Put fries in the oven and set timer according to directions
Arrange lettuce on 4 plates
chop remaining onion greens and sprinkle on top of lettuce
Remove grilled onions if done. Slice and put on top of greens.
Season steak with salt, pepper, and Cajun seasoning
Grill steak according to taste.
When peppers are black, remove from grill and put in a plastic container to steam.
Remove finished steak and allow to sit (covered with foil) for 5-10 min.
Peel skins from peppers and slice.
Layer peppers and tomatoes (if using) on top of salad
Slice steak. Add to salads.
Top salads with french fries and grated cheese.
Serve with dressing and a nice bottle of cabernet sauvignon for the adults.