STEAK SALAD

STEAK SALAD IS UP THERE WITH MY FAVORITE LUNCH DISHES.  THE DRESSING COULDN'T BE SIMPLER:  LEMON JUICE, SALT AND PEPPER, OLIVE OIL.  THE GREENS ARE FLEXIBLE, ALTHOUGH ARUGULA IS MY FIRST CHOICE.  THIS  PEPPERY GREEN IS THE IDEAL FOIL FOR FRESHLY-SHAVEN PARMESAN AND, OF COURSE, THE STEAK ITSELF.  SLICE UP SOME LEFTOVER STEAK OR, EVEN BETTER, PAN COOK THE CUT OF YOUR CHOICE (I'M A HANGER STEAK FAN) AND ADD THE DRIPPINGS TO THE SALAD.  OTHER GREENS I RECOMMEND ARE RADICCHIO AND PURSLANE, A SUCCULENT WITH GREY-GREEN LEAVES WITH A SOUR CRUNCH.  YOU CAN CERTAINLY USE THIS SAME RECIPE FOR PORK, LAMB, CHICKEN, AND SHRIMP.  BUT NOTHING BEATS THE STEAK.

 ARUGULA AND/OR RADICCHIO OR PURSLANE
 1 LEMON
 BLOCK OF PARMESAN CHEESE
 ½ lb HANGER, SKIRT OR SIRLOIN STEAK

Ingredients

 ARUGULA AND/OR RADICCHIO OR PURSLANE
 1 LEMON
 BLOCK OF PARMESAN CHEESE
 ½ lb HANGER, SKIRT OR SIRLOIN STEAK

Directions

Notes

STEAK SALAD
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