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 left over Grilled Flank Steak or a small New York strip steak, grilled at the last minute.

 

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  • Course Lunch
  • Cuisine American
  • Keyword 30 Minute Meal, Beef, Casual Dinner Party, Grilled, Summer, Sunday Lunch, Two-for-Recipe, Week Night Dinner
Servings Prep Time Cook Time
2 people 10 minutes 15 minutes
Passive Time Total Time
25 minutes
Servings Prep Time Cook Time
2 people 10 minutes 15 minutes
Passive Time Total Time
25 minutes
Degree of Difficulty
Easy
Ingredients
  • 1 steak New York Strip 1/2" thick, or left over grilled steak
  • 1 tbpn olive oil for frying onions and peppers
  • 2 peppers cubanelle is best
  • 1-2 onions Spanish onion thickly sliced
  • 3-4 small white potatoes quartered unpeeled
  • 1 Romaine hart sliced into 1-2 inch slices
  • 1-2 tbspn Zesty Italian dressing homemade or bottled
  • kosher salt and freshly ground black pepper
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Wash and quarter white potatoes, cover with water and bring to a boil, turn down to a fast simmer and cook for 15 minutes or until the potatoes are firm tender.
  3. Peel and slice Spanish onions.
  4. Cut strips from Cubanelle peppers and slice the steak into 1/2" slices.
  5. Heat olive oil in large skillet over medium high heat and add onions, cook for 5-6 minutes or until the onions begin to soften.
  6. Add sliced peppers, toss and cook for another 5-6 minutes, season with kosher salt and black pepper.
  7. Drain potatoes and gently toss with peppers and onions
Serving
  1. Place sliced Romaine in center of plate, top with a mixture of onions, peppers and potatoes, and finally top with grilled steak slices, drizzle salad with Zesty Italian dressing.

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