Steakhouse Salad
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One of the things I love about having Italian in-laws is that when they cook, there’s always a ton leftover, and they usually send us home with tupperware full of leftovers.
So last week, after a meal of beef tenderloin with roasted mushrooms, onions and sautéed broccoli, I decided to turn the leftovers into a steakhouse inspired salad.
I piled up the leftover steak, mushrooms, onions & broccoli on top of a bed of baby arugula, topped it with some Saint Agur blue cheese, and halved grape tomatoes. A little sea salt, freshly cracked black pepper, aged balsamic and a really nice extra-virgin olive oil brought it all together.
I really liked the tanginess of the blue cheese and balsamic with the tender steak. This was a great way to use up leftovers, especially with a small amount of steak. It would be a great use of restaurant leftovers as well!
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
