This was an easy and filling dinner for company Saturday night. As a side, I made some breadsticks brushed with a homemade herb butter using half of my pizza dough recipe. And honestly, I spent more time and effort on the dessert that I’ll put as my next post.
I’ve got a basic recipe listed below, but salads are fun to mix and match ingredients and a great way to learn and experiment with flavors. For example, the dressing I used has a level of pungency so I used Mozzarella cheese rather than a piquant Parmesan or Gorgonzola. It turned out to be more cost effective as well.
I tried to keep this salad Italian themed, but if that’s not your thing then changing the theme can be as easy as changing the dressing, cheese, and adding or subtracting vegetables.
I did learn one thing while searching for a recipe as a foundation for Italian steak salad: Steak Caesar salad is called Brutus Beef, who knew? I think the next time I make salad for dinner I want to try that!
Next post will be the interesting dessert I made!
1 1/2 to 2 lbs NY Strip or Ribeye
10 oz Mixed Greens (green leaf, green romaine, radicchio, spinach, red leaf, green and red chard, etc), chopped to bite sized pieces
10 oz pkg grape tomatoes, halved
1 European cucumber, thinly sliced
1/4 Cup red onion, very thinly sliced
your favorite Italian dressing; I used Ken’s Northern Italian dressing
your favorite cheese, crumbled or shredded
Season steaks with salt and pepper
Fry steaks about 5 minutes per side (depending on thickness) for medium
Remove steaks from heat and let rest a few minutes
Thinly slice steaks against the grain
In a large bowl, toss greens and veg to combine, season with a little salt and pepper while tossing.
Top with steak slices and dressing.