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We Asked A Professional Chef To Turn Hot Cheetos Into A Fancy Meal

Spoiler: Flamin' Cheetos can be classy af.

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Chef Troy Guard!

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His Denver restaurant, TAG, is known for combining an array of influences and foods you might not expect to go together, like flash-seared hamachi sushi with POP ROCKS. He was the perfect fit for this challenge!

Here's what you'll need:

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For the steak, you'll need a 12 oz. striploin or sirloin, with a little fat cap left on, steak seasoning (Troy brought his own, but you can use whatever you like!), and olive oil.

For the salad, you'll need baby mixed greens, kale (we used purple kale!), cherry tomatoes, scallions, more olive oil, and FLAMIN' HOT CHEETOS!

For the dressing, you'll need that olive oil again, plus white balsamic, a shallot, lime juice (use fresh juice, if you can! We used bottled because such is life.), Dijon mustard, a pinch of salt and pepper, and pickled rhubarb! (We totally realize pickled rhubarb is probably hard to find! If you're unable to locate any or make your own, you can go with pickled red onions.)


7. Combine all your dressing ingredients.

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The pickled rhubarb works so well here because it plays very well off the spicy tanginess of the Cheetos. So, even if you don't find or make pickled rhubarb, make sure you have some sort of bright, vinegary goodness in there. Trust us. It makes the whole salad.


And I'm not saying you have to eat your Cheetos steak salad with the beach as your backdrop, but it definitely doesn't hurt.

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Thanks to The Strand House on Manhattan Beach for letting us use their kitchen and restaurant.

Spicy Cheeto and Steak Salad with Rhubarb Dressing

Recipe by Chef Troy Guard

Serves 4


4 oz. baby mixed greens

4 oz. kale, shredded

16 pc cherry tomatoes, cut in half

3 T chopped cilantro

3 scallions

½ c Flamin' Hot Cheetos

1 T olive oil

For the steak:

12 oz. sirloin, little fat cap left on

3 T steak seasoning

3 T olive oil (any type of salad oil will suffice)

For the dressing:

¼ c white balsamic

¼ c olive oil (or any type of salad oil)

½ t shallot, mince

3 T lime juice

1 T Dijon mustard

3 T pickled rhubarb, diced

Pinch salt and pepper


1. Rub steak with oil and seasoning.

2.Grill on charcoal or wood grill for best flavor. Cook to medium rare, or until meat reaches 130-135 degree internal temperature.

3.Let rest 5 minutes, then slice.

4. Combine all dressing ingredients, shake or whisk together.

5. Toss salad with dressing, portion onto 4 plates.

6. Garnish with Cheetos!