Ingredients:

  • 1 pound flank steak, skirt steak, chicken breasts (approx. 4), or 1 pound chipped ham
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon black pepper (2 ml)
  • Salt to taste
  • 2 large russet potatoes, peeled and cut into 1/4-inch fries OR 1 bag (20oz/567g) frozen french fries
  • Vegetable oil, for frying (if making homemade fries)
  • Salt to taste
  • 8 cups mixed greens (about 8 oz/225g), washed and dried
  • 1 cup grape tomatoes, halved (about 150g)
  • 1/2 cup red onion, thinly sliced (about 75g)
  • 1 cup shredded cheddar cheese (about 100g)
  • 1 hard-boiled egg, sliced (optional, but common)
  • 1/4 cup olive oil (60 ml)
  • 2 tablespoons red wine vinegar (30 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Prepare the Steak/Chicken/Chipped Ham: Marinate the steak/chicken (if using steak or chicken) or warm up the chipped ham.
  2. Cook the Steak/Chicken/Chipped Ham: Grill or pan-fry to desired doneness or cook until chipped ham is warmed through. Let rest, then slice thinly.
  3. Make the Fries: Fry the potatoes (homemade) or bake frozen fries according to package directions until golden brown and crispy. Season with salt.
  4. Make the Vinaigrette: Whisk together all vinaigrette ingredients in a small bowl.
  5. Assemble the Salad: Toss the mixed greens with half of the vinaigrette in a large bowl.
  6. Build the Pittsburgh Salad: Arrange the greens on a platter or individual plates. Top with tomatoes, red onion, cheese, egg (if using), steak/chicken/chipped ham, and French fries.
  7. Drizzle & Serve: Drizzle the remaining vinaigrette over the salad and serve immediately.