Go Back
+ servings

Grilled Steak Salad with Jalapeño Ranch

Prep Time10 minutes
Total Time10 minutes
Servings: 2


Grilled Steak Salad

  • 1 1- inch thick-cut fully-cooked ribeye steak recipe here, sliced
  • 12 ounces shoestring french fries store-bought or recipe here
  • 6-8 cups spring mix lettuce blend
  • 2 cups corn kernels cut from the cob or thawed frozen, warmed through slightly
  • 2 hard-boiled eggs cut in half
  • 1 small red onion sliced thin
  • 1 large avocado peeled, pitted and sliced
  • 3/4 cup jalapeño ranch recipe here


  • Have the grilled ribeye and french fries cooked, if you are not using leftovers. You can find the ribeye recipe here, and the french fry recipe here. Also, have the jalapeño ranch prepared. You can find the recipe here.
  • Assemble your salads by splitting the lettuce between two large plates. Top the lettuce with sliced steak, shoestring french fries, corn kernels, hard-boiled eggs, red onion, and avocado. Drizzle the salads with jalapeño ranch and enjoy immediately!


This recipe is perfect for leftovers, which is why there is no "cook time." If you cook all of the ingredients as you make the salad, you are looking at about 30 minutes of "cook time."