Leftover Steak Salad with Spinach, Radishes, and Gorgonzola Vinaigrette
This is a recipe I made last weekend before I went to Blogher. Steak is such a quick, easy thing to cook well, especially if you’re lucky enough to have a barbecue grill or a pan like my beloved cast iron grill pan that I wrote about recently. You can tell by the recipe archives page for Beef, Pork, and Lamb that I’m not a huge beef eater, but hey, who doesn’t like a nice juicy steak? And whenever I’m heating up the grill to cook steak, I’ll probably make extra so I can make a salad like this.
1 large head romaine lettuce, washed and chopped
2 large handfuls baby spinach, chopped
10 radishes, quartered lengthwise
1/2 lb. leftover steak, cut into thin strips
fresh ground black pepper to taste
2 T olive oil
1 T fresh lemon juice
1 T crumbled Gorgonzola (or feta could be substituted)
Wash and dry romaine and spinach, coarsely chop and put in large bowl. Wash radishes, cut off stem and root end, and cut lengthwise into fourths.
Whisk together olive oil, lemon juice, and crumbled Gorgonzola. Toss lettuce and spinach with dressing.
Cut steak into strips, put on plate, cover with paper towel and microwave about 20-30 seconds.
Arrange dressed lettuce and spinach on two serving plates. Top with steak strips, and scatter radish pieces over salad. Grind black pepper over and serve immediately.
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South Beach Suggestions:
Salads that use leftover meat like this are a perfect lunch or light dinner option for all phases of the South Beach Diet. Be sure to choose lean cuts of meat and trim most of the fat to avoid saturated fats if you’re following South Beach.
More Salads with Steak:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Leftover Steak Salad with Feta Vinaigrette and Kalamata Olives
Steak Salad from Simply Recipes
Sirloin Steak Salad from Christine Cooks
Steak with Arugula from Avenue Food