My husband thinks it’s important that I tell you that this is a waste of a perfectly good steak, which ideally should be served alongside a baked potato and fresh corn on the cob. He recommends only using this recipe for leftover steak, which apparently is a rarity in his world much like leftover wine is a rarity in mine.
It’s still a great summer salad, and hearty enough to stand alone as a meal.
Steak Salad
Toss leftover steak with greens and vegetables for a hearty lunch or dinner
Ingredients
- 1 head green leaf or romaine lettuce
- cherry tomatoes
- crumbled blue cheese
- carmelized onions (sauté sliced onion over low heat in about 1 T. olive oil until brown and crispy)
- roasted asparagus (toss in olive oil, spread on a jelly roll pan, and roast in the oven for 20 minutes at 400°; you can also use leftover or steamed)
- croutons (omit if you're gluten free)
- leftover sliced steak
- ranch or Italian dressing
Instructions
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Toss and serve
That’s it–it’s delicious and easy to use leftovers to make the perfect fresh summer salad.
Enjoy!
Check out our other favorite salad recipes {here}.
Thanks for stopping by–