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Steak Salad

28 Aug

Coming home from vacation is always hard, and with summer drawing to a close, all those free lazy afternoons are leaving too. This is one of my favorite ways to eat steak leftovers, because it is healthy, visually appealing, and fantastic taste wise.  It is easy to make and if you have pre-cooked steak it can take less than thirty minutes. We used to bring this salad to picnics because it is perfect for on the go meals. It works well to have a nice hearty cool meal, especially during the heat. For other variations of this recipe go to epicurious.com. Enjoy!

Ingredients:
1 Pound Slender Green Beans, trimmed
6 Cups Mixed Lettuce (about 6 ounces)
4 Cups Cherry Tomatoes, halved
½ Cup plus 1 Tablespoon Olive Oil
3 Tablespoons Balsamic Vinegar
3 8-9-Ounce Flank Steaks
1 Cup Crumbled Blue Cheese

Method:
1. Prepare barbeque (medium-high heat).
2. Cut off the tops and bottoms of the green beans, and put them in a bowl of boiling water for four minutes or until crisp and tender. Drain, and then transfer to a bowl of ice water.
3. Mix olive oil and vinegar in a small bowl. Combine strained beans, and tomatoes, and evenly pour the oil mixture over.
4. Brush steaks with the remaining oil and sprinkle salt and pepper. Grill to desired goodness, about four minutes, then slice crosswise into strips.
5. Layer lettuce, followed by the green bean mixture, topped with steak and blue cheese.
Served 4-6

*SUBSTITUTIONS
Add in 1¼ Cups Pitted Black Olives.
New York style steak for Flank Steak

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