Kim's Concoctions: Steak Salad

Friday, January 2, 2009

Steak Salad

Now that we've started a new year, I plan to post some healthy recipes to offset all the calories we've consumed over the holidays. This is one of my favorite ways to use up leftover meat. David is particularly fond of this salad because he still gets his beef, but combined with lots of greens, other veggies, and a little sprinkling of blue cheese, it's a balanced meal. We had steak for New Year's Eve, and there was one left over, perfect for David and I to share (the kids had other leftovers).

We also have plenty of lettuce in the garden right now. Seriously, we could feed a lot rabbits...but I used it for this salad. You can substitute any salad green you like if you don't have any in the back yard. I wouldn't use iceberg though--it is bland, and it won't hold up to the other ingredients. You can also used bottled dressing instead of making your own, I won't take offense :-). We had some bottled light raspberry vinigrette in the fridge--but I included a dressing recipe for those who want to try it--it's really good.

Steak Salad with Crumbled Blue Cheese

1 head green leaf/romaine lettuce, washed, spun dry, and torn into bit-sized pieces
2 Roma tomatoes, quartered
1/4 red onion, thinly sliced
1/3 of a medium cucumber, peeled and sliced into half-moons
1 steak (leftover, or grilled to your liking)
1/4 cup crumbled blue cheese
2 1/2 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon lemon juice (bottled is fine)
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon Worcestershire sauce

Take a nice big handful of the lettuce and pile it up on a plate. I usually stick this in the fridge while I get the rest of the salad ready. David worked as a waiter in college, and he appreciates a chilled salad plate :-).

If you like, you can peel the cucumber, and leave some of the skin intact, like this--just use the vegetable peeler to make "stripes."

Cut the cucumber into thin slices, and then cut the slices in half. (I don't like anything in my salad bigger than bite-sized.)

Slice your red onions and tomato the same way. I forgot to take a pic of the tomatoes, but you can see them in the background.

Now for the beef! Before we cut into this lovely steak, you can use leftover chicken, pork loin roast, turkey from Thanksgiving...or my hubby's favorite, BEEF. Yeah, he's a carnivore.

Anyway, cut the steak against the grain into thin slices. Cut the slices in half if you need to, so they are bite-sized. And yes, I forgot to take a pic of this too. David had walked in the door right at this point, and I was anxious to get his dinner on the table.

All you have to do now is assemble the salad. Arrange the tomatoes, red onion, and cucumber on top of the lettuce (which is now out of the fridge). Sprinkle with blue cheese and serve immediately (David likes to put his own amount of salad dressing on).