Tasty, healthful salad for steak night leftovers

September 26, 2010|By SCOTT C. ANDERSON / Special to The Herald-Mail
  • Culinary passion
Graphic by Chad Trovinger,

Most people think a delicious steak dinner involves a large cut of meat, a huge baked potato loaded with sour cream and butter and a large side salad drizzled with insane amounts of blue cheese dressing. If you are eating out that also might include a huge fried onion with a cup of dipping sauce.

This salad has all those features with loads of flavor without all the fat and calories. It's simple to make and easy to prepare using a few leftover ingredients from a steak dinner, or starting from scratch with a small bit of steak a few baby potatoes, a little bit of cheese and fresh greens.

-- Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Deconstructed steak dinner

2-1/2 cups mixed baby greens
6 to 8 grape tomatoes, cut in half
3 baby potatoes, cooked off and cut into quarters lengthwise
3 4-ounces roast beef or sirloin steak, cut into thin strips (Cook's note)
2-1/2 ounces crumbled smokey blue cheese
4 sliced red onion rings, 1/8-inch thick
2 tablespoons low-fat balsamic vinaigrette dressing (or make your own, see recipe below)


Prepare potatoes, cut into quarters lenghthwise.

Cut leftover sirloin steak or roast beef into thin strips.

Place cleaned baby greens onto center of the plate, scatter sliced tomatoes, quartered potatoes and sliced steak strips. Crumble blue cheese over the top of the salad and place the sliced red onions across the top and drizzle with the Balsamic dressing.

If you want to make this salad as a side salad then cut the ingredients in half.


1 cup lite olive oil vinaigrette dressing
2 tablespoons honey and
1/2 cup balsamic vinegar.

Combine vinaigrette, honey and balsamic vinegar. Mix well and drizzle over salad.

The Herald-Mail Articles