Thread: Your favorite steak salad: What's in it?

On Jul 8, 12:01*am, Christine Dabney <artis...@ix.netcom.com> wrote:
> Heya folks,
>
> I have leftover tri-tip from the Fourth. *I made a nice steak salad
> last night for work, but it didn't come close to the steak salad I had
> last year at the Plaza Cafe in Santa Fe. *

I can't speak to the steak salad, but their food is just top notch all
around. Another place in Santa Fe that really stands out in memory is
La Choza.
>
> Christine

--Bryan

Christine Dabney wrote:
> Heya folks,
>
> I have leftover tri-tip from the Fourth. I made a nice steak salad
> last night for work, but it didn't come close to the steak salad I had
> last year at the Plaza Cafe in Santa Fe. I am trying to recreate
> that, at least as much as I can remember. So far, I am caramelizing
> sweet onions, and I might try to saute some mushrooms, to go along
> with it. Blue cheese will be a part of it, I think. Tomatoes too, I
> think.
> The Plaza Cafe one had a corn relish in it too..and I have some TJs
> corn chile relish. I did add some last night, and it was good...
>
> Which brings me to my question. If you make steak salads, what you
> YOU put in them? I am interested in all your variations... Maybe I
> can get some good ideas from you. I have a LOT of leftover steak...
>
> P.S. Thai beef salad is on the menu too, but I am currently thinking
> of more an American type steak salad...but I could be interested in
> most variations...
>
> Christine

The last steak salad I made and liked, started with mixed salad greens,
thin sliced red onion, sliced button mushrooms, half moon slices of
english cucumber, strips of green pepper, halved cherry tomatoes, and
minced garlic. S&P, tossed, drizzled buttermilk dressing, crumbled blue
cheese, and thin sliced rib-eye on top.

Bob

Bob Muncie said...

> Christine Dabney wrote:
>> Heya folks,
>>
>> I have leftover tri-tip from the Fourth. I made a nice steak salad
>> last night for work, but it didn't come close to the steak salad I had
>> last year at the Plaza Cafe in Santa Fe. I am trying to recreate
>> that, at least as much as I can remember. So far, I am caramelizing
>> sweet onions, and I might try to saute some mushrooms, to go along
>> with it. Blue cheese will be a part of it, I think. Tomatoes too, I
>> think.
>> The Plaza Cafe one had a corn relish in it too..and I have some TJs
>> corn chile relish. I did add some last night, and it was good...
>>
>> Which brings me to my question. If you make steak salads, what you
>> YOU put in them? I am interested in all your variations... Maybe I
>> can get some good ideas from you. I have a LOT of leftover steak...
>>
>> P.S. Thai beef salad is on the menu too, but I am currently thinking
>> of more an American type steak salad...but I could be interested in
>> most variations...
>>
>> Christine
>
> The last steak salad I made and liked, started with mixed salad greens,
> thin sliced red onion, sliced button mushrooms, half moon slices of
> english cucumber, strips of green pepper, halved cherry tomatoes, and
> minced garlic. S&P, tossed, drizzled buttermilk dressing, crumbled blue
> cheese, and thin sliced rib-eye on top.
>
> Bob


A tri tip Cobb salad? Beef trumps chicken anyway!

Andy

Christine Dabney wrote:

> Which brings me to my question. If you make steak salads, what you
> YOU put in them? I am interested in all your variations... Maybe I
> can get some good ideas from you. I have a LOT of leftover steak...


Lots of soft, leafy greens. Sliced red onions, lots of cherry or roma
tomatoes sliced or diced to allow some of the juices to escape when
tossed. Cukes, cheddar cheese diced up, small diced apples, walnuts,
mushrooms, red pepper strips-whatever is available.... but to me the
important part is to dress it properly! I pour on EVOO and toss. Add
salt and toss, Add vinegar and pepper and toss... the juices in the
tomatoes and the vinegar meld nicely. The salt and olive oil are
slightly more generous that my daily salad dressing.

In article <[email protected]>,
Christine Dabney <[email protected]> wrote:

> Which brings me to my question. If you make steak salads, what you
> YOU put in them? I am interested in all your variations... Maybe I
> can get some good ideas from you. I have a LOT of leftover steak...
>
> P.S. Thai beef salad is on the menu too, but I am currently thinking
> of more an American type steak salad...but I could be interested in
> most variations...
>
> Christine

I make a mixed greens salad and top it with thin slices of leftover
flank steak, barely warmed past room temp. I know that's not the recipe
you're hoping for but it's what I do.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Jul 8, 1:01*am, Christine Dabney <artis...@ix.netcom.com> wrote:
> Heya folks,
>
> I have leftover tri-tip from the Fourth. *I made a nice steak salad
> last night for work, but it didn't come close to the steak salad I had
> last year at the Plaza Cafe in Santa Fe. * *I am trying to recreate
> that, at least as much as I can remember. * So far, I am caramelizing
> sweet onions, and I might try to saute some mushrooms, to go along
> with it. Blue cheese will be a part of it, I think. *Tomatoes too, I
> think.
> The Plaza Cafe one had a corn relish in it too..and I have some TJs
> corn chile relish. I did add some last night, and it was good...
>
> Which brings me to my question. *If you make steak salads, what you
> YOU put in them? *I am interested in all your variations... *Maybe I
> can get some good ideas from you. I have a LOT of leftover steak...

We might use this:

Seizure Salad

5 cloves garlic
1/2 t salt
1/2 t dry mustard
1/4 t pepper
1/4 t cayenne
2 t worcestershire sauce
2 T lemon juice
tabasco sauce
1 egg
1/2 C oil
Romaine lettuce
Freshly grated Parmesan to taste
Croutons, optional

In a blender or mini-food processor, chop the garlic with the salt.
Add the mustard, peppers, worcestershire sauce, lemon juice.
Vigorously shake Tabasco into the blender while counting to five.
Add the egg and oil, and process until creamy. Toss the lettuce
with enough dressing to cover, and add cheese and croutons.

It is NOT for the faint of heart.

Works with steak or grilled chicken.

Cindy Hamilton

Melba's Jammin' wrote:
> In article <[email protected]>,
> Christine Dabney <[email protected]> wrote:
>
>> Which brings me to my question. If you make steak salads, what you
>> YOU put in them? I am interested in all your variations... Maybe I
>> can get some good ideas from you. I have a LOT of leftover steak...
>>
>> P.S. Thai beef salad is on the menu too, but I am currently thinking
>> of more an American type steak salad...but I could be interested in
>> most variations...
>>
>> Christine
>
> I make a mixed greens salad and top it with thin slices of leftover
> flank steak, barely warmed past room temp. I know that's not the recipe
> you're hoping for but it's what I do.
>

Simple is good. As long as the ingredients are good. Same reason why
straight from the vine tomatoes with S&P a smear of mayo on fresh
preferably home made bread is one of my most favorite sandwiches.

I occasionally like how fresh some of the mixed salad greens I have
enough that I just give it a spritz of something like raspberry vinaigrette.

Bob

Christine Dabney wrote:
>
> Which brings me to my question. If you make steak salads, what you
> YOU put in them? I am interested in all your variations... Maybe I
> can get some good ideas from you. I have a LOT of leftover steak...

It's been years since I made one, but I used
to do it all the time. In addition to the greens,
I'd always have minced shallots. And the dressing
would always be predominantly mustard. By the way,
Trader Joe's has reduced the price on their Dijon
mustard by a dollar per jar due to some sort of
relaxation of price controls in France or something.
I think I paid $1.69 for my last jar. I'm just
about to go there, so I'll check the current price.
Unbelivably cheap for a very good mustard.

Melba's Jammin' wrote:
> In article <[email protected]>,
> Christine Dabney <[email protected]> wrote:
>
>> Which brings me to my question. If you make steak salads, what you
>> YOU put in them? I am interested in all your variations... Maybe I
>> can get some good ideas from you. I have a LOT of leftover steak...
>>
>> P.S. Thai beef salad is on the menu too, but I am currently thinking
>> of more an American type steak salad...but I could be interested in
>> most variations...
>>
>> Christine
>
> I make a mixed greens salad and top it with thin slices of leftover
> flank steak, barely warmed past room temp. I know that's not the recipe
> you're hoping for but it's what I do.
>

I'd add tomato, avocado, slivers of sweet onion.

gloria p

In article <[email protected]>,
Christine Dabney <[email protected]> wrote:

> Which brings me to my question. If you make steak salads, what you
> YOU put in them? I am interested in all your variations... Maybe I
> can get some good ideas from you. I have a LOT of leftover steak...

I personally prefer to keep it simple.

Lettuce, steak sliced into thin strips, avocado and tomato, maybe a
little bacon bits or some shredded cheese, and lime basted mayo for
dressing.

Pic of one without bacon:

http://i4.tinypic.com/4mkzc40.jpg

Strip steak leftovers!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

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Subscribe: [email protected]

"Omelet" wrote
>
> I personally prefer to keep it simple.
>
> Lettuce, steak sliced into thin strips, avocado and tomato, maybe a
> little bacon bits or some shredded cheese, and lime basted mayo for
> dressing.
>
> Pic of one without bacon:
>
> http://i4.tinypic.com/4mkzc40.jpg
>
> Strip steak leftovers!
>
>

Nice looking steak. Nicely presented too. But what's that white stuff in
the place of honor?

Omelet wrote:
> In article <[email protected]>,
> Christine Dabney <[email protected]> wrote:
>
>> Which brings me to my question. If you make steak salads, what you
>> YOU put in them? I am interested in all your variations... Maybe I
>> can get some good ideas from you. I have a LOT of leftover steak...
>
> I personally prefer to keep it simple.
>
> Lettuce, steak sliced into thin strips, avocado and tomato, maybe a
> little bacon bits or some shredded cheese, and lime basted mayo for
> dressing.
>
> Pic of one without bacon:
>
> http://i4.tinypic.com/4mkzc40.jpg
>
> Strip steak leftovers!

That's a pretty salad, and the steak looks done to perfection, nice job Om!

In article <Au65m.77$[email protected]>,
"brooklyn1" <[email protected]> wrote:

> "Omelet" wrote
> >
> > I personally prefer to keep it simple.
> >
> > Lettuce, steak sliced into thin strips, avocado and tomato, maybe a
> > little bacon bits or some shredded cheese, and lime basted mayo for
> > dressing.
> >
> > Pic of one without bacon:
> >
> > http://i4.tinypic.com/4mkzc40.jpg
> >
> > Strip steak leftovers!
> >
> >
>
> Nice looking steak. Nicely presented too. But what's that white stuff in
> the place of honor?

Shredded Monterey Jack Cheese.
Not very much, just looks like it.

And, thanks. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]

In article <h32u8s$82g$[email protected]>,
Bob Muncie <[email protected]> wrote:

> Omelet wrote:
> > In article <[email protected]>,
> > Christine Dabney <[email protected]> wrote:
> >
> >> Which brings me to my question. If you make steak salads, what you
> >> YOU put in them? I am interested in all your variations... Maybe I
> >> can get some good ideas from you. I have a LOT of leftover steak...
> >
> > I personally prefer to keep it simple.
> >
> > Lettuce, steak sliced into thin strips, avocado and tomato, maybe a
> > little bacon bits or some shredded cheese, and lime basted mayo for
> > dressing.
> >
> > Pic of one without bacon:
> >
> > http://i4.tinypic.com/4mkzc40.jpg
> >
> > Strip steak leftovers!
>
> That's a pretty salad, and the steak looks done to perfection, nice job Om!

Thank you! :-)
It was pan seared.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]

"Omelet" <[email protected]> wrote in message
news[email protected]..
> In article <Au65m.77$[email protected]>,
> "brooklyn1" <[email protected]> wrote:
>
>> "Omelet" wrote
>> >
>> > I personally prefer to keep it simple.
>> >
>> > Lettuce, steak sliced into thin strips, avocado and tomato, maybe a
>> > little bacon bits or some shredded cheese, and lime basted mayo for
>> > dressing.
>> >
>> > Pic of one without bacon:
>> >
>> > http://i4.tinypic.com/4mkzc40.jpg
>> >
>> > Strip steak leftovers!
>> >
>> >
>>
>> Nice looking steak. Nicely presented too. But what's that white stuff
>> in
>> the place of honor?
>
> Shredded Monterey Jack Cheese.
> Not very much, just looks like it.
>
> And, thanks. :-)
>
You're welcome. At first I though that was rice. But after staring for a
bit while trying to decide I thought I saw a few moving, so I siad to
myself, self, I know times are tough and I know she likes aussie chow but
she can't be eating maggots. LOL I'm just kidding, nice job.

"Omelet" <[email protected]> wrote in message
news[email protected]..
> In article <Au65m.77$[email protected]>,
> "brooklyn1" <[email protected]> wrote:
>
>> "Omelet" wrote
>> >
>> > I personally prefer to keep it simple.
>> >
>> > Lettuce, steak sliced into thin strips, avocado and tomato, maybe a
>> > little bacon bits or some shredded cheese, and lime basted mayo for
>> > dressing.
>> >
>> > Pic of one without bacon:
>> >
>> > http://i4.tinypic.com/4mkzc40.jpg
>> >
>> > Strip steak leftovers!
>> >
>> >
>>
>> Nice looking steak. Nicely presented too. But what's that white stuff
>> in
>> the place of honor?
>
> Shredded Monterey Jack Cheese.
> Not very much, just looks like it.
>
> And, thanks. :-)
> --
>
Ah so... I thought possibly rice.

In article <[email protected]>,
Gloria P <[email protected]> wrote:

> Melba's Jammin' wrote:
> > I make a mixed greens salad and top it with thin slices of leftover
> > flank steak, barely warmed past room temp. I know that's not the recipe
> > you're hoping for but it's what I do.
> >
>
> I'd add tomato, avocado, slivers of sweet onion.
>
> gloria p

Sure. I neglected to mention the other stuff that I put in my mixed
greens salads ‹ onion, cucumber if available, shredded carrots, radishes
if available, sweet peppers if available.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article <5F75m.1563$[email protected]>,
"brooklyn1" <[email protected]> wrote:

> "Omelet" <[email protected]> wrote in message
> news[email protected]..
> > In article <Au65m.77$[email protected]>,
> > "brooklyn1" <[email protected]> wrote:
> >
> >> "Omelet" wrote
> >> >
> >> > I personally prefer to keep it simple.
> >> >
> >> > Lettuce, steak sliced into thin strips, avocado and tomato, maybe a
> >> > little bacon bits or some shredded cheese, and lime basted mayo for
> >> > dressing.
> >> >
> >> > Pic of one without bacon:
> >> >
> >> > http://i4.tinypic.com/4mkzc40.jpg
> >> >
> >> > Strip steak leftovers!
> >> >
> >> >
> >>
> >> Nice looking steak. Nicely presented too. But what's that white stuff
> >> in
> >> the place of honor?
> >
> > Shredded Monterey Jack Cheese.
> > Not very much, just looks like it.
> >
> > And, thanks. :-)
> >
> You're welcome. At first I though that was rice. But after staring for a
> bit while trying to decide I thought I saw a few moving, so I siad to
> myself, self, I know times are tough and I know she likes aussie chow but
> she can't be eating maggots. LOL

<snork> ;-)

> I'm just kidding, nice job.

Thanks.
I really do like to use leftover steak that way.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]

When we grill steak, we usually grill veggies, too. Zucchini, yellow
squash, eggplant, peppers, onions etc. I always slice up the leftovers
and add that to a steak salad. Also, there's usually corn on the cob.
So I'll slice it off the cob and add that in, too. Typically, I use a
nice mix of baby greens as the bed. Then layer in halved grape
tomatoes, the corn off the cob, the sliced grilled veggies. Sometimes
some thawed frozen peas. I like cucumbers, so I add those. And I like
sliced carrots, so I add that, too. On steak salad, I like a dressing
of either honey mustard or ranch. Basically, a steak salad, at our
house, is whatever is leftover from the steak dinner, on a bed of
greens. If there's leftover pasta salad, or leftover plain pasta,
that will go in, but not with corn--don't want the salad too carby.

Sometimes I do a composed salad, using the ingredients from a Salade
Nicoise. (thin green beans, boiled potatoes, bed of greens, small
tomatoes, maybe hard boiled eggs) and instead of the tuna, I'll use
leftover grilled steak or chicken. This I top with a mustardy
vinaigrette.

Steak salad is a wonderful invention. Just have to be careful not to
put in too much carbs or cheese. Negates the idea of eating a salad!

On Jul 8, 1:01*am, Christine Dabney <artis...@ix.netcom.com> wrote:
> Heya folks,
>
> I have leftover tri-tip from the Fourth. *I made a nice steak salad
> last night for work, but it didn't come close to the steak salad I had
> last year at the Plaza Cafe in Santa Fe. * *I am trying to recreate
> that, at least as much as I can remember. * So far, I am caramelizing
> sweet onions, and I might try to saute some mushrooms, to go along
> with it. Blue cheese will be a part of it, I think. *Tomatoes too, I
> think.
> The Plaza Cafe one had a corn relish in it too..and I have some TJs
> corn chile relish. I did add some last night, and it was good...
>
> Which brings me to my question. *If you make steak salads, what you
> YOU put in them? *I am interested in all your variations... *Maybe I
> can get some good ideas from you. I have a LOT of leftover steak...
>
> P.S. Thai beef salad is on the menu too, but I am currently thinking
> of more an American type steak salad...but I could be interested in
> most variations...
>
> Christine
> --http://nightstirrings.blogspot.com