Leftover Sunday Steak Salad Recipe 435 Food

LEFTOVER STEAK SALAD

Leftover Steak Salad image

I'm a big salad eater and am always looking for new thinks to put in them. I came up this this recipe when I had leftover flank steak. The sour gerkins give it the tang that I love. It is now one of our favorite salads. Any kind of steak can be used for this recipe.

Provided by Chouny

Categories Steak

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces skirt steaks, leftover (sliced)
6 cups salad greens
1 onion (thinly sliced)
2 potatoes (cooked cut in cubes)
2 celery ribs (sliced)
6 sun-dried tomatoes (chopped)
6 sour gherkins (chopped)
1/2 English cucumber (peeled, halved & sliced)
parmesan cheese, freshly grated
3/4 cup light olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 teaspoon herbes de provence
1 pinch sugar
salt
pepper

Steps:

Reheat the leftover steaks in aluminium foil in oven.
Meanwhile, place all the salad ingredients in a large bowl.
In a blender or food processor, place all the ingredients for the dressing and mix well until creamy.
Pour half (or to taste) of dressing over the salad, mix well.
Arrange salad in plates and top with warmed steak.
Spoon some of the leftover dressing over the meat.
Sprinkle with freshly grated parmesan cheese.
Enjoy!

Nutrition Facts : Calories 1235.8, Fat 96.1, SaturatedFat 15.8, Cholesterol 69.3, Sodium 460, Carbohydrate 58.4, Fiber 10.3, Sugar 10.6, Protein 40.3

LEFTOVER SUNDAY STEAK SALAD RECIPE - (4.3/5)

Leftover Sunday Steak Salad Recipe - (4.3/5) image

Provided by hanley89

Number Of Ingredients 13

Ingredients

Left over Flank Steak or Tenderloin
Field Greens
Shredded Carrots
Chopped Red onions
Chopped Cucumbers
Grape Tomatoes
Crumbled Goat Cheese
or other vegetables that you want
Dressing
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
3/4 cup extra-virgin olive oil

Steps:

1. Assemble all the salad ingredients. Drizzle dressing over salad and serve

STEAK SALAD

Steak Salad image

Provided by Giada De Laurentiis

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Steps:

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

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