Steak salad is a satisfying meal with protein but lighter overall and less calories.
Steak always sounds great to my husband Scott. He would eat steak 4 days a week if it were not high in fat and hard on the body. I love the simplicity of dinner that comes together in less than 20 minutes. Viola! The steak salad, is the perfect dinner salad.
On New Year’s Eve I made a fresh roast beef with oven roasted potatoes and rosemary. It was a wonderful meal on a chilly night. However, even with a roast that was just under 2 lbs., it was too much to eat for 2 people. Therefore, a steak salad with rare roast beef is the perfect use for the leftovers.
- 4 Slices of rare roast beef cut into long strips roughly a 1/4″ inch wide.
- 3 Cups fresh baby arugula
- 2 Cups romaine lettuce torn into small pieces or other mixed baby greens
- 12 Cherry or grape tomatoes, halved
- 1/2 Red onion, thinly sliced into half moons
- 4 Oz. Gorgonzola, coarsely crumbled
- Classic Vinaigrette
Serves 2 as a main course or 4 as smaller side salad or appetizer.
- Prepare the greens
Wash and dry your greens and add to a large salad bowl. Tear the romaine if needed.
- Cook your steak or trim the left-over roast beef
Slice the prepared steak or trim your sliced roast beef into long strips roughly a 1/4″ inch wide. Add on top of the greens
- Chop Remaining Ingredients
Cut the tomatoes in half and add to the bowl. Take 1 red onion and cut in half and slice in half again. Peel the onion and cut thin slices so that you have thinly sliced half moons. Separate the onion and sprinkle over the salad.
- Top the salad with the cheese
Crumble and break apart the Gorgonzola and sprinkle on top of the salad.
- Dress the salad
Prepare the vinaigrette and dress the salad a little bit at the time until the desired amount of coverage is achieved. Note: arugula wilts easily and should only be dressed directly before eating.