Saturday, March 16, 2013

Steak Salad

Yay, it's Saturday! 

If you're like me, you are debating whether you want to go out for dinner tonight, or make something at home.  Last night my husband Dave and I stayed home and made one of our favorites - steak salad.  This salad is a careful mixture, combining the flavors of crunchy vegetables, tart balsamic vinegar, creamy blue cheese, tender steak, and tender steak.  It is also a great balance of nutrients.  This recipe serves 2 for a great date night at home dinner, but can easily be doubled or tripled to serve more.


1 Tbs. balsamic vinegar
1 Tbs. vegetable oil
(if your vinegar is not very sweet, you may want to add 1 tsp. sugar)

3 cups torn baby greens
1/2 cup grape tomatoes
1 cucumber
1 Tbs. vegetable oil
3/4 lb. steak tips, or steak cut into 1-inch cubes
1/2 cup red onion slices
2 oz. crumbled bleu cheese
1 tsp. balsamic vinegar


Peel cucumber.  Cut into quarters.  Scoop out seeds with a spoon, and then slice.  Place in bowl with dressing, and stir to coat.  (This pickles the cucumbers ever so slightly.) 

Meanwhile,  heat oil in a pan over medium-high heat.  Add steak tips and cook for 5 minutes.  Add onion slices to pan, and cook for another 5 -10 minutes, stirring occacionally.When steak appears to be cooked thoroughly, add the 1 tsp. vinegar to the pan.  Cook for 2 minutes, stirring frequently.  Remove pan from heat.

Add lettuce and tomatoes to salad bowl, and toss salad to coat with dressing.  Place the salad onto dinner-sized plates.  Top with crumbled bleu cheese.  Put warm steak mixture on top of salad, and serve immediately. 

Tastes great with a glass of red wine!

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