I often make Steak Salad for an easy and delicious lunch. It takes less than a half hour to make, start to finish. I have used both leftover Grilled Flank Steak or a small New York strip steak, grilled at the last minute.
Ingredients
- 1 whole New York Strip 1/2" thick, or leftover grilled steak
- 1 tbsp olive oil for frying onions and peppers
- 1 large Spanish onion peeled and sliced
- 2 whole cubanelle peppers
- 3-4 small white potatoes quartered unpeeled
- 1 Romaine heart sliced into 1-2 inch slices
- 1-2 tbsp Zesty Italian dressing homemade or bottled
- kosher salt and freshly ground black pepper
Instructions
- Gather all ingredients before starting the recipe.
- Wash and quarter 3-4 small white potatoes and cover with water. Bring to a boil, turn down to a fast simmer and cook for 15 minutes or until the potatoes are firm tender.
- Peel and slice 1 large Spanish onion.
- Cut strips from 2 whole cubanelle peppers and slice the steak into 1/2" slices.
- Heat 1 tbsp olive oil in large skillet over medium high heat and add onions, cook for 5-6 minutes or until the onions begin to soften.
- Add sliced peppers, toss and cook for another 5-6 minutes, season with kosher salt and freshly ground black pepper
- Drain potatoes and gently toss with peppers and onions.
Serving
- Place sliced 1 Romaine heart in the center of a serving platter, top with a mixture of onions, peppers and potatoes, and finally top with grilled steak slices, drizzle salad with 1-2 tbsp Zesty Italian dressing.
