Pittsburgh Steak Salad with Warm Riviera Dressing
This tasty Pittsburgh Steak Salad with Warm Riviera Dressing is loaded with steak, French fries, and veggies to make it a full, satisfying meal!
Ingredients
- 5 ⅓ tablespoons light honey mustard dressing that's 5 tablespoons + 1 teaspoon (I used Ken’s Lite Honey Mustard)
- 8 teaspoons poppyseed dressing (I used Panera Bread at Home brand)
- ¼ teaspoon celery salt
- 8 oz frozen straight cut fries (frozen weight)
- 1 lb uncooked lean, trimmed flank steak cut into thin strips
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon canola or vegetable oil
- 12 cups chopped romaine lettuce
- 1 cup chopped cherry tomatoes
- 1 cup chopped cucumbers
- ½ cup shredded 2% milk sharp cheddar cheese
Instructions
- In a small bowl, stir together the honey mustard, poppyseed dressing, and celery salt to make the dressing and set aside to let the flavors combine.
- Cook the frozen French fries according to package instructions. I made mine in the air fryer while I cooked the steak!
- Place the steak strips into a mixing bowl and sprinkle with ½ teaspoon each of the salt, pepper, garlic powder, onion powder, and paprika. Stir until the steak is coated with the seasoning.
- Bring one tablespoon of oil to medium heat in a large skillet. Add the seasoned steak strips and stir to coat with the oil. Cook, stirring/flipping occasionally, for 5-6 minutes until the steak is cooked to taste.
- When ready to serve, place the dressing in the microwave and heat on high for 15-20 seconds or until warm and stir.
- To build each salad*, place 3 cups of lettuce into a bowl and top with ¼ cup of tomatoes, ¼ cup of cucumbers, and 2 tablespoons of shredded cheddar. Drizzle each salad with two tablespoons of the warm riviera dressing. Top each salad with ¼ of the steak (for me this was about 2.8 ounces cooked) and ¼ of the French fries (about 1.4 ounces for me) and serve.*Build each salad to serve! If you’re only serving one or two salads at a time, I’d recommend only cooking the amount of French fries you’ll need (each salad gets 2 oz frozen weight) and only dress the ones you’re serving. Store the leftover components (steak, dressing, cucumbers, tomatoes, cheese) separately in the fridge until you’re ready to use.
Notes
To view your current WW Points for this recipe and track it in the WW app, click here!
WW Points per serving: 8 (Points calculated using the recipe builder in the WW app)
Nutrition Information per serving:
425 calories, 32 g carbs, 11 g sugars, 19 g fat, 5 g saturated fat, 31 g protein, 4 g fiber, 622 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
11 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)
425 calories, 32 g carbs, 11 g sugars, 19 g fat, 5 g saturated fat, 31 g protein, 4 g fiber, 622 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
11 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)