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Recipe Baking: Steak - salads Directory
Recipe Baking: PEPPER STEAK SALAD
4 c. watercress (or lettuce - bit or
Romaine)
3/4 lb. lean broiled (leftover) steak
- cut across the grain in 2 inch
thin strips
3/4 c. sliced radishes
1/4 to 1/2 c. coarse crumbled bleu
cheese
1/3 c. sliced red onion
DRESSING:
2 tbsp. chopped parsley
1 tbsp. oil
1 tbsp. water
1 tbsp. red wine vinegar
1 clove garlic, crushed
1/8 tsp. pepper
Pour dressing over all. Wonderful way to use leftover steak or roast
beef. Men love it and it's a wonderful meal with the addition of crusty
bread and maybe a light soup.
Return to Recipe Baking: Steak - salads or return to Steak main directory
Recipe Baking: Steak - salads Directory
2 tbsp. balsamic vinegar
1 tbsp. lemon juice
1 1/2 tbsp. Dijon mustard
1 c. olive oil
2 cloves garlic, minced
1 tsp. dried basil
1 flank steak
1 c. carrots, crinkle cut
1 c. sliced mushrooms
3/4 c. dilled havarti cheese, cubed
3/4 red pepper, julienne
1/4 red onion, crescent slices
1 stalk celery, cut on bias
1/4 c. watercress
1/2 c. radishes, sliced
1 1/2 tbsp. champagne vinegar
1 c. olive oil
1 tsp. boursin herb seasoning
Combine balsamic vinegar, lemon juice, Dijon mustard, olive oil, minced
garlic and basil. Marinate flank steak for several hours or overnight.
Grill flank steak for approximately 5-7 minutes each side.
