Steak Salad
Rather than use typical treatments for leftover steak, our home economists toss the chilled meat with romaine, sliced mushrooms and tomato for a fresh and filling salad. Blue cheese and french-fried onions make flavorful accents. To create a tangy-sweet dressing, just whisk together olive oil and a few other ingredients.—Taste of Home Test Kitchen, Greendale, Wisconsin4 ServingsPrep/Total Time: 20 min.
Ingredients
- 4 cups torn romaine
- 3/4 cup medium tomato, seeded and chopped
- 3 tablespoons olive oil
- 5 teaspoons red wine vinegar
- 1-1/4 teaspoons sugar
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound cooked beef top sirloin steak, thinly sliced
- 1/2 cup crumbled blue cheese
- 1/2 cup french-fried onions
Directions
- In a large bowl, toss the romaine, mushrooms and tomato. In a small
- bowl, whisk the oil, vinegar, sugar, Worcestershire sauce, salt and
- pepper. Drizzle over salad and toss to coat. Arrange on four
- serving plates. Top with the steak, blue cheese and onions. Yield:
- 4 servings.