Got Steak Leftovers?

My parents were never big meat eaters. They weren't vegetarians, but my mom cooked a lot of meatless meals. As these things happen, I was a big fan of steak. For reasons I still don't understand, when my mom made steak, there were always leftovers. That almost never happens in my house! What I loved almost as much as steak, was the dish Mom made the next day with the leftovers. I always looked forward to it.

Now while I don't often have leftover steak, I am prone to throwing everything in the fridge on the grill. Well, while it's hot, I might as well cook some extra things for the next few days, right?

This salad was made with a flank steak, but any cut will do. The key is to slice it thin. The salads my mom made always contained onions and pickles. Capers if she had them. But the point is to use what's on hand. I added red pepper. Cucumbers are good, even cherry tomatoes.

To jazz it up a little, make a vinaigrette or Italian dressing, pour it over the ingredients and allow them to sit for an hour or longer before eating. Shh, I won't tell anyone if you use your favorite store-bought dressing. I bet Rochelle Staab's Raspberry Vinaigrette would be delicious on it!

It's quick, easy, cool on hot days, and feels like a fresh new dish instead of leftovers. Serve leftover corn, green beans or baked beans on the side. They might not even notice that they've seen them before.

Mom's Steak Salad

1 leftover steak
1/4 cup thinly sliced onions
1-2 thinly sliced pickles
1/2 red pepper, thinly sliced
1 teaspoon capers

Vinaigrette

1/4 cup olive oil
3 tablespoons balsamic vinegar
2 pinches Fine Herbes
1/2 teaspoon salt
pinch of pepper or to taste


Slice steak as thin as possible. Slice strips into bite-sized pieces. Combine with other ingredients. Whisk together the vinaigrette ingredients and pour over the salad. Refrigerate for one hour or longer. Remove from refrigerator about 1/2 hour before serving to bring to room temperature. Toss and serve.