It’s rare I would actually grill a steak for the sake of making a salad. But, one of my favorite things to do with leftover grilled steak (or any meat, for that matter) is toss it in a salad the next night for a change of pace. I’d eat salad every night of the week if I could get away with it, and this is a nice way to incorporate a protein with your veggies. Age-old, time-tested, tried-and-true way to use up leftovers. And it probably reassures my husband he’s still eating something manly.
This recipe adds cannelloni beans, which bumps up the protein significantly. They also add great texture. Honestly, who really needs a recipe for salad, right? It’s truly one of those meals open to limitless creative inspiration. I like the sweet, mellow flavor of the roasted red peppers, but for a little heat maybe add some chopped peperoncini. Just a thought! Follow the recipe or throw in some of your own unique preferences. Enjoy!
Chopped Steak Salad
- 3/4 pound flank steak, freshly grilled or leftover from previous meal
- kosher salt and black pepper
- 1 head romaine, chopped
- 1/4 small head red cabbage, chopped (about 2 cups)
- 1 15.5-ounce can white beans, rinsed
- 1/2 cup chopped roasted peppers
- 1/4 cup chopped fresh parsley
- 1/4 cup dressing of your choice (I’m a big fan of Annie’s Naturals and used their Lite Raspberry Vinaigrette)
- Heat broiler. Season steak with ½ teaspoon salt and ¼ teaspoon pepper and place on a broilerproof rimmed baking sheet.
- Broil the steak, 4 to 5 minutes per side for medium-rare. Let rest for 5 minutes, then cut into ½-inch pieces.
- Meanwhile, in a large bowl, combine the romaine, cabbage, beans, peppers, and parsley. Add the steak and dressing and toss to combine.
Cook’s Tip: The salad can be prepped (without the dressing) and refrigerated for up to 1 day. Toss with the dressing just before serving.