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.
Servings: 2
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.