I’ve been traveling down gastronomic memory lane as I try to get out of the cooking rut I currently find myself in.
Years ago I worked down the street from a tiny Italian carry out that has long since closed. In hot weather, my favorite dish was their marinated steak salad. Tender, medium rare flank steak with peppers and onions swimming in a delicate fresh herb vinaigrette. I attempted to recreate it this week with some steak leftover from dinner a few nights ago.
It’s been years since I’ve tasted the original version but this turned out pretty well and satisfied my nostalgic taste buds. Bon Appetite.
Marinated Steak Salad (makes 2 servings)
4-6 ounces of left over marinated and grilled flank steak or skirt steak sliced thin
1/2 medium onion sliced very thin
1 red pepper cut into quarters and sliced thin
1/2 cup cherry tomatoes cut in half
1 T chopped fresh herbs (your choice) or 1 tsp dried herbs (Italian mix or similar)
1 tsp Dijon mustard
2 T red wine vinegar or similar (I used white balsamic)
Juice from 1/2 Lemon
3 T olive oil
Salt and Pepper to taste
Slice the steak and vegetables then set them aside on your cutting board. Mix together the vinaigrette in a bowl large enough to hold the meat and vegetables as well. Pour the steak and vegetables into the vinaigrette and mix well. Ideally, make in the morning, cover and let marinate in the fridge for a few hours.
Serve on a bed of greens. If desired, and available, top with diced avocado and a bit of crumbled cheese. I used feta, but blue cheese or goat cheese would also add a nice layer of flavor.
Happy Eating. Enjoy!