Makes 3 to 4 servings
When there's just a small amount of leftover steak, it can be recycled into a tempting next-day salad.
- 8 ounces cooked strip steak or filet steak
- 1 small red onion, sliced into thin rings
- 3/4 cup cooked corn kernels
- 4 ounces cooked green beans, cut on the diagonal into strips
- 2 medium cooked beets, cut into 1/2-inch cubes
- 6 cups mixed greens
- 1 tbsp Dijon mustard
- 1/4 tsp coarse salt
- 1/4 tsp fresh ground black pepper
- 1 tbsp fresh lemon juice
- 4 tbsp extra virgin olive oil
- 6 cherry tomatoes, halved
- Cut the steak into 2-by-1/2-inch strips and set aside.
- Combine the onion, corn, green beans, beets and greens in a large salad bowl. Combine the mustard, salt and pepper in a small bowl.
- Using a whisk or a fork, slowly stir in the lemon juice and then the olive oil. Add all but 1 tablespoon of the dressing to the salad bowl. Toss until the greens and vegetables are well coated.
- Divide the salad among large plates. Arrange the meat slices on top, drizzle the remaining dressing over the meat and garnish the salad with cherry tomatoes. Serve right away.
Gooseberries Fresh Food Market