Steak Salad

After my Asian Beef and Quinoa Lettuce Wrap victory I decided to push it a little farther.  In hindsight, I probably made this more for me than my son…kind of!

I honestly thought that I could get him to eat this!  I mean…come on… a grilled to perfection filet mignon and cheese atop a fresh crisp salad culminating as the blackened steak salad.  I know what you’re thinking, steak and cheese, GUY FOOD!  I’m a guy he’s a guy, no problem right?  WRONG!

It was all logical thinking except for the fact that I forgot for a minute that he’s only 3 yrs old!  Well, I tried even if it didn’t go as planned and I got myself a great meal out of it too.



For the Salad

1 pound filet mignon, grilled and chilled
2 romaine lettuce hearts
1 ½ cups cherry tomatoes, halved or whole
2 bell peppers (any color), sliced
1 medium red onion, sliced
1 cup grated mozzarella cheese

For the Dressing

½ cup balsalmic vinegar
1 cup olive oil
1 teaspoon salt
¼ teaspoon black pepper


For the Salad

In a  large bowl, combine the romaine lettuce, red onion, bell pepper, cherry tomatoes, and half of the cheese.  Toss the salad with enough dressing to coat.  Season the salad with salt and pepper, to taste.  Arrange the salad on a platter or individual plates.

Cut the steaks into thin slices.  Arrange the steak slices atop the salad and sprinkle with the remaining cheese.  Drizzle more dressing over the steak slices and serve.

For the Dressing

Combine balsalmic vinegar, salt, and black pepper in a blender.  While blending add in olive oil slowly until well blended.

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