Pittsburgh Steak Salad

• 10 oz New York Strip or Ribeye Steak
• 2 cup Mixed Salad Greens
• 1/2 Sliced Cucumber
• 1 Sliced Tomato
• 1 portion Hot Cooked French Fries

1. Cook french fries according to package directions, or, if you're a fancy pants, make them homemade.
2. Allow steak to come to room temperature.
3. Drizzle with olive oil and your favorite steak seasoning (I use Cavender's Greek Seasoning)
4. Get your pan super hot.
5. This will ensure that you get a good sear on your steak.
6. Cook steak to your desired doneness.
7. I prefer mid rare, which was about 5 minutes per side.
8. This, of course, depends on the cut and thickness.
9. For more help on testing your steaks, check out bbqtvtv.com's profile for the nifty hand chart.
10. Very important: Once your steak has cooked, remove it to a plate or cutting board, cover with a foil tent, and let it rest for at least ten minutes.
11. This will allow the juices to redistribute so that you have mouthwatering steak.
12. Assemble greens on plate, and add other veggies.
13. Feel free to make any additions, after all, it's your salad.
14. Arrange sliced steak on top of greens, and then top the whole darn thing with a pile of fresh, hot, crispy fries!
15. Serve with your favorite dressing.
16. For the true experience, make it ranch.
17. Again, feel free to add any other salad toppings; onions, cheese, sunflower seeds, peppers, bacon bits.

ribeye, cucumber, tomato, portion

Taken from cookpad.com/us/recipes/368047-pittsburgh-steak-salad (may not work)