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!