Ugh, What’s for Dinner?
Beef. It’s What’s for Dinner.® Of course.
I think we can all agree on one thing: no one wants to get home from a long day at work and slave over the stove as our precious time ticks away. Maybe you’ve just sat in traffic for an hour or maybe you just got home from sweating up a storm at the gym. Either way, something quick and easy for dinner is in order.
I’d like to share with you one of my go-to weeknight dinners: steak salad. The ingredient options are endless and they can be a snap to throw together, while also remaining healthy and delicious. Have New York Strip leftover from last night’s steak house outing? Toss it in a salad. Out of ideas for that shredded or Ground Beef from Taco Tuesday? Make a salad. What to do with some of our favorite lean beef cuts (like Flank Steak)? Marinate them and, you guessed it, make a salad! Plus, it gets hot here in the desert and who wants to slave over a hot stove in the summer? Not me.
This week, I found my inspiration from a BeefItsWhatsForDinner.com recipe: Beef Steak Salad with Dried Cherries. I had a Skirt Steak ready to marinate and violà – a delicious, nutritious and fulfilling meal option. Prep was a snap. It could even be packed for lunch at work. Salad ingredients are easy to keep prepped in the fridge as easy go-tos. Then you can say a little “abracadabra” while tossing the salad ingredients in bowl and you are set in a jiffy.
The beauty of salad recipes? You don’t have to follow them exactly. If you don’t like blue cheese – exchange for feta. Have Tri-Tip to use? Go for it. Here are my ideas but don’t let me stifle your creativity. This is in the style of a no-recipe-recipe. If you are the type who needs a recipe, click on the link below.
BEEF STEAK SALAD (modified from this inspiration)
- Beef Skirt Steak (or Top Sirloin, Flank Steak, any leftover steak). Note: see marinade idea below.
- Lettuce – I used romaine that I cleaned and chopped. Spring mix or Boston/Bib/Butter lettuce (apparently they are different) will also do.
- Dried cherries or cranberries or golden raisins. Use your discretion on how much you like.
- Crumbled blue cheese or feta cheese
- Sliced red onion
- Some nuts: I really like sweet and spicy pecans but other options are pine nuts or coarsely chopped walnuts or pecans, toasted.
- Diced avocado
DRESSING (I did follow this recipe and it was tasty. Or you can simply use extra virgin olive oil and red wine or balsamic vinegar and a dash of salt and pepper).
1/4 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Important: If you are pre-marinating the beef (Flank and Skirt Steak need this extra treatment), here is a marinade you could use and follow these marinade tips. Or use the one in the original inspiration recipe.
- Combine dressing ingredients in medium bowl.
- Cut steak lengthwise in half and then crosswise into 1/8 to 1/4-inch thick strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator 30 minutes.
- Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
If you are using leftover beef, start here (so easy!):
4. Combine lettuce and reserved dressing in large bowl; toss to coat. Don’t over dress! No one like a soggy salad. Arrange beef over lettuce; sprinkle with cheese, cherries, red onion, nuts, and avocado, as desired. Serve immediately.
Enjoy! What are your favorite salad ingredients to go with beef?