Tuesday, October 4, 2011

Black and Blue Steak Salad with Roasted Vegetables

No one knows what to do with leftover steak.  It's not really great heated up and eaten like steak the next day because it gets overcooked. Therefore, most people either throw it out, let it sit in their refrigerator until they can justify throwing it out, or eat themselves into a food coma so that there is no leftover steak.  Well, I'm sick of it. It's a waste of perfectly good steak.

Here's how you can use leftover steak in order to create a hearty and delicious salad. Thinly sliced steak, grilled veggies, blue cheese, and balsamic vinaigrette.  YUM.  Enjoy :)

Black and Blue Steak Salad with Asparagus and Red Peppers (4 servings)
  • 1 tablespoon olive oil
  • 1 red pepper, seeded and thinly sliced
  • 1 yellow onion, cut into wedges
  • 1 pound asparagus, trimmed
  • 4 portabella mushroom caps
  • 1 zucchini sliced into 1/4 inch rounds
  • 1 pound leftover steak such as rib eye, flank, etc., room temperature
  • 1 (6 ounce) bag mixed greens
  • 1/4 cup balsamic vinaigrette
  • 1/4 cup blue cheese, crumbled
  1. Brush the grill with the olive oil and heat it up to medium.
  2. Add the red pepper, onion, asparagus, zucchini, and mushrooms and grill until tender, about 5-8 minutes and set aside.
  3. Slice leftover steak thinly.
  4. Top greens with steak and grilled vegetables.
  5. Serve salad topped blue cheese and balsamic vinaigrette.

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