Steak and Egg Salad

I made this salad for dinner a couple days ago, my plan was to make a meal that would help clear the refrigerator before we left town for a few days.  Sometimes my favorite salads are made just that way; one of the best salads I can remember was made finishing up all the bits left in the refrig after spending a week at a condo in Florida.  This time I had a really nice left over grilled strip steak, any grilled steak would work nicely, flank steak would be a leaner, healthier option than most beef steaks.  I really like to toss an extra steak on the grill so that I’ll have some left over for a salad a day or two later.  If you don’t want to fuss with making your own salad dressing, an Italian dressing works well and you can have dinner ready in no time.  I try to have a few hard boiled eggs in the refrigerator; they make a great grab and go breakfast to take to work.

Steak and egg salad                                                                                                                                                     

8 ounces grilled beef steak, trimmed and sliced

1 small head of romaine lettuce, chopped

2 or 3 carrots, scraped and chopped

2 or 3 stalks of celery, chopped

2 hardboiled eggs, peeled and chopped

1 small can sliced black olives, drained

1 cup prepared croutons

Salad dressing

3 tablespoons olive oil

2 tablespoons lemon juice

¼ teaspoon dried oregano

Pinch of salt and pepper

Toss all salad ingredients except croutons in a large salad bowl.  Mix salad dressing ingredients in small bowl.  Toss dressing onto the salad and toss croutons on last.

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