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Steak Salad

Steak Salad
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I like to create dishes from diner or lunch leftovers. You have to be imaginative, full of ideas and understand combinations of colors and flavors. This is what attracts me.

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First thing that comes to my mind when I am thinking what to do with yesterday steak is to compose a salad. Probably, this is what most people do with leftover beef or chicken. But, when I’m saying ‘to compose’ I mean ‘to compose’ – arranging all the ingredients for the salad on a nice platter or board, so this composition appears eye-catching and mouthwatering. It pretty much looks like a salad bar but served on one tray.

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You can make a steak salad more French by adding French beans and Gruyere cubes, or more Italian by adding olives and mozzarella balls (or Parmesan flakes), or Mexican by adding corn and black beans.

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As for the dressing, Italian, French, honey-mustard, ranch, basic vinaigrette, yogurt-based, mayonnaise (homemade, chipotle or roasted pepper) or just best quality olive oil + salt-and-pepper would work great here. Serve the dressing on a side to control calories and flavor – you don’t want to eat dressing, you want to enjoy the salad. A delicate touch of your favorite dressing will make your salad the best.

 

This salad is so versatile that I’m never tired of it. Hope, you won’t be too.

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Preparation

In a saucepan, bring salted water to a boil. Add the beans, bring to a boil over high heat and blanch them for 2-4 minutes. Drain.

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In a platter arrange all the ingredients by groups. Alternatively, serve the steak slices along with the Parmesan flakes on a board and the olives in a small bowl.

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Serve the salad with the best available olive oil or/and dressing of your taste on a side.

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Note:

For the platter you can use your favorite ingredients: broccoli and cauliflower florets, white beans, green peas, celery sticks, julienned beets, feta, blue cheese, cheddar, boiled potato, dried or fresh fruits and berries, nuts, etc.

 

Print

Steak Salad

Author:Nina Phomina
Course Main Dish, Salads
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 to 6
Author Nina Phomina

Ingredients

  • 4-6 cups salad greens (iceberg, roman, arugula, spinach, baby greens)
  • 1/2 lb green beans, preferably French (frozen is fine)
  • 1 large carrot, julienned
  • 1-2 Persian cucumbers, sliced
  • 1 sweet pepper, sliced
  • 6-8 cherry tomatoes, halved or quartered
  • 1 grilled strip steak (or other), thinly sliced
  • olives to your taste
  • course sea salt
  • freshly ground black pepper
  • •Parmesan flakes (made with a vegetable peeler)

For dressing:

  • extra virgin olive oil on a side
  • or dressing to your taste

Instructions

  1. In a saucepan, bring salted water to a boil. Add the beans, bring to a boil over high heat and blanch them for 2-4 minutes. Drain.
  2. On a platter arrange all the ingredients by groups. Alternatively, serve the steak slices along with the Parmesan flakes on a board and the olives in a small bowl.
  3. Serve the salad with the best available olive oil or/and dressing of your taste on a side.

Recipe Notes

For a platter you can use your favorite ingredients: broccoli and cauliflower florets, white beans, green peas, celery sticks, julienned beets, feta, blue cheese, cheddar, boiled potato, dried or fresh fruits and berries, nuts, etc.

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Cook with pleasure and enjoy the world!



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