Steak salad: our favorite way to enjoy
leftover steak or other grilled meat on a
hot summer day. Photo and recipe courtesy
When you’re grilling steak, lamb, pork or chicken, grill enough meat to enjoy in a cold salad the next day.
For example, the recipe below, for a balsamic-marinated steak salad, was meant to be served warm. We doubled the recipe and enjoyed the dish again two days later, with the meat cool (it warmed up on the counter). The basic recipe for four uses one pound of steak. If your family eats larger portions, plan accordingly.
The recipe takes advantage of fresh summer blueberries, using them both as a salad ingredient and for the dressing. We made our steak salad dressing with just a teaspoon of sugar, because the blueberries had lots of natural sweetness and we don’t like overly sugary dressings.
On the second day, out of blueberries, we added diced cantaloupe, honeydew and grape tomatoes to the steak salad, with blue cheese instead of feta. It was delicious.
We also added some leftover wild rice, mounding it under the steak. Any rice or grain (barley, quinoa) would work as well. Change it up with sliced boiled potatoes.
On the third day, we served the salad portion with duck breast from Maple Leaf Farms, using fresh goat cheese instead of feta. Wonderful.
And just as wonderful, we also tried the recipe with grilled salmon and feta.
BALSAMIC STEAK SALAD WITH BLUEBERRY DRESSING
Prep Time: 15 minutes
Marinate Time: 30 minutes (longer if you can)
Cook Time: 16 minutes
1-1/2 cups blueberries, divided
1/2 cup Lawry’s Balsamic Herb Marinade, divided (you can substitute balsamic vinaigrette and your choice of herbs: 2 tablespoons balsamic to 6 tablespoons olive oil)
2 tablespoons packed light brown sugar (we used one teaspoon)
2 tablespoons water
1 tablespoon lemon juice
1 pound skirt steak (or other cut)
1 package (5 ounces) mixed salad greens
1/2 cup crumbled feta cheese (can substitute blue cheese or fresh goat cheese)
1/4 cup thinly sliced red onion
1. Make dressing: Place 3/4 cup of the blueberries, 2 tablespoons of the marinade, sugar, water and lemon juice in food processor. Cover and process until smooth. Refrigerate dressing until ready to serve.
2. Place steak in large resealable plastic bag or glass dish. Add 1/4 cup of the remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade—it will contain bacteria from the raw meat.
3. Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with the remaining 2 tablespoons of marinade. Let steak rest for 15 minutes; cut into thin slices.
4. Divide salad greens evenly among 4 serving plates. Top each with steak slices. Sprinkle with remaining 3/4 cup blueberries, feta and onion. Serve with dressing.
MORE GRILLED SALAD RECIPES
Grilled Thai Lamb & Asparagus Salad
Lamb Salad With Cucumber & Watercress
Thai Beef Salad