I'm usually pretty creative about using up leftovers, but sometimes leftover steak kind of stumps me. I know, lots of you are thinking "Leftover steak, what on earth is she talking about?" But when I make something like Grilled Flat Iron Steak With Chimichurri Sauce or Cuban Flank Steak, there will always be leftovers. I don't like re-heated steak so a salad seems like a good way to use the leftover meat, and this salad made a great summertime lunch.
This recipe is totally simple, but what makes it worth remembering is the idea of combining the dressing and feta cheese and mixing them together well, which insures that every bite of salad has some of that great Feta cheese flavor. With only five ingredients and using a bottled dressing, this is definitely an Easy South Beach Recipe. That category is consistently the most-used section of the recipe archives, so apparently I'm not the only one who doesn't mind easy recipes, as long as they taste good. There are any number of wonderful things you could add to this that would taste great with the Feta dressing, such as tomatoes, cucumbers, sliced red pepper strips, boiled eggs, hearts of palm, or artichoke hearts.
Leftover Steak Salad with Feta Vinaigrette and Kalamata Olives
(Instructions for one salad and dressing recipe which makes 4 servings; recipe created by Kalyn.)
Ingredients for each salad:
2 handfuls romaine lettuce, washed and broken into bite-sized pieces
2-3 ounces leftover steak, cut into thin strips
10-12 Kalamata olives (or less)
fresh ground pepper to taste
Dressing Ingredients (enough for 4 salads)
1/2 cup purchased Vinaigrette (I used Newman's Own Olive Oil and Vinegar)
1/4 cup crumbled Feta Cheese
Combine salad dressing and Feta cheese in a jar and shake well for 1-2 minutes, until the feta is well distributed into the dressing. You could also use a mini-blender to combine them.) Place lettuce in plastic bowl, add 2 T dressing and stir to coat all the lettuce with dressing. Arrange lettuce on serving plate, lay steak strips over lettuce and pile olives in the center of the salad. Grind fresh ground pepper over salad if desired (I forgot the pepper on mine until I had taken the photos!) Serve immediately.
South Beach Suggestions:
For the South Beach Diet, be sure to choose a bottled dressing with not more than two grams of sugar per serving. (There are plenty of dressings that fit that requirement, check the label.) With that caution, this salad would make a perfect lunch for any phase of the South Beach Diet. For phase two or three, a delicious addition would be Sun-Dried Tomato Pesto on whole wheat pita bread.
More Salads to Make From Leftover Meat or Chicken:
(Recipes from other blogs may or may not be South Beach friendly, check ingredients.)
Cilantro-Lovers Leftover Chicken Salad
Southwest Chicken Salad
Leftover Chicken Pesto Salad
Leftover Chicken Chopped Salad With Red Pepper, Olives, and Feta
Leftover Chicken Asian Chopped Salad
Quick Leftover Beef Salad from A Veggie Venture
Steak Salad Recipe from Simply Recipes
Spicy Chicken Salad with Hot Giardiniera from Blue Kitchen
Lemony Chicken Salad with Tarragon from Champaign Taste
Zuni Cafe Roast Chicken Salad from What Did You Eat?