Leftover Steak & Tomato Salad
Now that grilling season is officially here, this Leftover Steak & Tomato Salad is a great way to use up any leftover cooked steak you might have. You can make this salad a day in advance and it’s delicious enjoyed on its own, in a wrap or on crusty bread. This Steak Salad is Paleo, Whole30, Grain Free, Gluten Free, Dairy Free, Specific Carbohydrate Diet Legal and Keto.
WHY YOU WILL LOVE THIS LEFTOVER STEAK & TOMATO SALAD
- Let’s be honest, day 2 steak is nowhere near as good as steak fresh off the grill. This salad is a great way to revive leftover steak on day 2, 3 or 4.
- You can make this salad and enjoy it over a few days, the flavours only seem to improve with time in the fridge.
- It couldn’t be easier to make, simply chop everything up and toss it all into a big bowl, no cooking required!
- You can modify the recipe by adding in other veggies you might have on hand
- It takes less than 20 minutes to make
- It’s Paleo, Whole30, Keto, Dairy Free, Gluten Free, Grain Free and Specific Carbohydrate Diet Legal too.
WHAT IS IN THIS LEFTOVER STEAK SALAD?
I absolutely love the combination of flavours in this salad! It’s packed with:
- Steak – more details on this below, but use any kind of steak you have!
- Tomatoes – I like using cherry tomatoes, but feel free to use any type of tomatoes you can find that are ripe and full of flavour. Heirloom, Roma or Beefsteak would all work well.
- Red Onion – The thinly sliced red onion adds a sharp flavour to the salad. You can use thinly sliced white onion or shallots in their place. If you don’t like the strong taste of red onion after cutting it into thin slices I recommend soaking them in ice cold water for 10 minutes to soften the sharp flavour.
- Parsley – curly or flat leaf parsley both work! You could also add in other herbs such as chopped fresh oregano or basil, just be sure it’s fresh! Dried won’t cut it.
- Olives – I like using pitted kalamata olives in this recipe but you can use any kind of olive that you prefer such as nicoise, castelvetrano, gaeta or picholine.
WHAT IS IN THE DRESSING?
The dressing is super simple and made with the following ingredients:
- Lemon Juice
- Capers
- Shallots
- Olive Oil
- Dijon Mustard
- Garlic
- Salt and Pepper
You can make the dressing a few days in advance and store it in the fridge. Feel free to adjust the ingredients to suit your taste by adding more dijon, lemon or capers. If you find this dressing to be too tart you can add in a few drops of honey to help to balance it out.
WHAT TYPE OF STEAK SHOULD I USE?
Any type of leftover cooked steak that you have! Strip, sirloin, fillet or ribeye all work! I have also used leftover skirt and flank steak for this salad which has been delicious too! I just recommend avoiding steak with a strong marinade that might not work with the flavours of this salad (think asian inspired with soy sauce or mexican with chipotle or cumin).
HOW THICK SHOULD I CUT THE STEAK?
Cut the steak against the grain into 1/8 inch thick slices although you can cut it into thicker slices if you prefer.
DO I HAVE TO USE LEFTOVER STEAK?
Absolutely not, you can cook steak specifically for this salad if you prefer. I recommend slightly undercooking the steak on the barbecue or a grill pan as it will continue to cook at it cools down.
WHAT TO SERVE WITH THIS STEAK SALAD?
I like eating a big bowl of this salad as a filling meal for lunch or dinner. You can also add it into a tortilla or lettuce cup and enjoy it as a wrap, or serve it on some crusty bread as bruschetta. You can alternatively serve it on a big bed of lettuce, spinach or arugula if you want to up your greens.
CAN I MAKE THIS LEFTOVER STEAK SALAD IN ADVANCE?
You absolutely can! This salad can be made up to a day in advance and stored in the fridge. I find that after a day the red onions become milder in flavour and the steak begins to absorb some of that yummy dressing making it even more delicious!
WHAT ABOUT LEFTOVERS?
Leftovers stored in an airtight container will last for up to 4 days in the fridge. If the salad starts to look a bit soggy I recommend adding in about half a cup more of fresh chopped parsley right before eating to add some freshness.
Here are a few more beef recipes that you might enjoy:
- Thai Basil Beef
- Mexican Stewed Beef Bowl
- Black Pepper Beef & Onions
- Garlic Herb Steak Bites with Mushrooms
- Thai Beef Salad
- Ginger Beef Stir Fry
- Beef, Fig & Red Onion Balsamic Skewers
- Barbacoa Beef
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Leftover Steak & Tomato Salad
Ingredients
- 2/3 cup Kalamata Olives halved
- 12 oz Cherry Tomatoes (2 cups) halved
- 3/4 cup Chopped Parsley
- 1/2 Red Onion thinly sliced
- 1 lbs Steak grilled to your liking (fillet, sirloin, strip, ribeye, flank or skirt steak all work)
Dressing
- 2 cloves Garlic minced
- 1 tsp Dijon Mustard
- 1 tbsp Capers finely chopped
- 1 tbsp Chopped Shallots
- 1/2 tsp Maldon Salt
- 1/2 tsp Pepper
- 1/3 cup Extra Virgin Olive Oil
- 2 tbsp Lemon Juice
Instructions
- In a bowl combine kalamata olive, halved cherry tomatoes, chopped parsley and thinly sliced red onion.
- Cut the steak in thin slices against the grain and then depending on the size of the strips cut them into 1 inch pieces. Add the steak to the bowl.
- In a small bowl or jar combine all of the ingredients for the dressing and stir until well mixed
- Pour the dressing over the salad and toss until well coated. Serve.
I had some leftover steak and gave this recipe a try, it was absolutely fantastic! Will definitely make it again.
Earlier this week I had panbroiled a 1 lb. New York strip steak for my husband, and he couldn’t eat it all so there was about 4 ounces left over. We have fresh tomatoes from our garden, as well as shallots, parsley and basil. When I came across this recipe, I’m sayin’ “this is perfect for me!” I had to sub white onion for red, but I had everything else, and I used parsley and basil. He loved it! He is diabetic, but this was so low carb, I felt comfortable including a roasted sweet potato on the side. While I was making his dinner, I also made for myself a tuna salad with marinated artichokes, shallots, and capers. I put some of the dressing from the recipe on my tuna salad, and it was da bomb! So good.
Earlier this week I had panbroiled a 1 lb. New York strip steak for my husband, and he couldn’t eat it all so there was about 4 ounces left over. We have fresh tomatoes from our garden, as well as shallots, parsley and basil. When I came across this recipe, I’m sayin’ “this is perfect for me!” I had to sub white onion for red, but I had everything else, and I used parsley and basil. He loved it! I included a roasted sweet potato on the side. While I was making his dinner, I also made for myself a tuna salad with marinated artichokes, shallots, and capers. I put some of the dressing from the recipe on my tuna salad, and it was da bomb! So good.
Absolutely fabulous salad! We came home with left over prime rib from a rehearsal dinner. We also have many ripe tomatoes in the garden. I Did a google search and found this recipe. I had all the ingredients but olives and capers. It still came out yummy. Quick & easy to make and my family really loved it. I’ll be making this again and next time I’ll add capers & olives!
This a wonderful recipe. The ingredients and proportions are spot on. I would say it serves 4 as it’s a summer dish when people eat less. We had it with steamed fresh corn on the cob at room temperature. Yum!