Pittsburgh Style Steak Salad Recipe

Pittsburgh-style steak is not a regular steak style. It is cooked quickly at high temperatures so that the meat crust is charred and the inside is raw and rare. This dish might not have a vast fan base but has a devoted and keen following.

5 from 1 vote

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Prep Time 10

Cook Time 50

Total Time 1

Course Perky Salads

Cuisine American

Servings people

Calories 532 kcal

Equipment

Oven
Pan
Bowl

Ingredients

For Salad

Extra Virgin Olive Oil
Salt and Black Pepper
2 Sweet Potatoes
½ tbsp Chilli Powder
½ tbsp Garlic Powder
1 ½ lb. Flank Steak
1 pint Cherry Tomatoes
2 Heads Lettuce
2 ears Corn
1 Chopped Cucumber
1 Chopped Avocado
½ Chopped Red Onion

For Dressing

1 Garlic Clove
1 Lemon Zest
¼ cup Water
2 tbsp Apple Cider Vinegar
2 Scallion Tops
1 cup Cilantro
1 cup Parsley
Salt and Freshly Ground Black Pepper
1 cup Avocado Oil Mayonnaise

Instructions

Firstly, preheat the oven to 425˚ F. Place the sweet potatoes on a lined sheet pan and drizzle olive oil. Then, sprinkle chilli powder, garlic powder, salt and pepper. Roast them in the oven for 30 minutes to make the potatoes soft.
In the meantime, heat a cast iron pan on medium heat and pour 1 tablespoon of olive oil on it. Now, add to it the steak seasoned with salt and pepper. Cook each side for 4 minutes, cover it with a lid and rest for 10 minutes.
While the steak rests, prepare your dressing. Process all the ingredients of the dressing in a high-speed blender until they’re smooth. You may add water to attain the required consistency of the dressing.
Now, cut the steak across the grain.
In a large bowl, add corn, tomatoes, red onion, lettuce, cucumber and avocado. To this, add the steak and roasted sweet potatoes.
To serve the salad, drizzle it with the dressing and dig in for a delicious and healthy bite.

Video

Nutrition

Keyword American, Pittsburgh Style Steak Salad, Salads

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