I made this for lunch for Joey after he finished the Warrior Dash, a mud-crawling, fire-leaping, extreme 5k run from hell. "Warriors" conquer extreme obstacles, push their limits and celebrate with music, beer and Warrior helmets. Sadly, Joey could not enjoy a celebratory beer, so I thought a hearty, manly salad would have to do.
This is a fantastic use for leftover steak. Let's face it, does anyone really enjoy leftover steak the day? Whenever we have leftover steak, it ends up wrapped in foil, sitting in the refrigerator for several day, before someone finds it and ends up cutting it up for the dogs. This salad is the perfect way to get another meal out of leftovers.
Steak Salad with Arugula and Blue Cheese
(adapted from Smitten Kitchen)
1 pint (2 cups) cherry tomatoes, halved
1/2 cup (about 4 ounces) crumbled blue cheese
1/2 pound baby arugula
3 tablespoons minced chives, 2 thinly sliced scallions or 3 tablespoons finely chopped red onion, for garnish
Slice the steak into thin slices against the grain. Allow the meat to come to room temperature.
Arrange arugula on a large platter. Thinly slice steak on the diagonal, across the grain. Arrange over arugula, then toss halved cherry tomatoes and blue cheese over platter. Add mustard vinaigrette to taste, then sprinkle with chives, scallions or red onion. Serve with additional vinaigrette on the side.
Steakhouse Mustard Vinaigrette
1 tablespoon Dijon mustard
2 tablespoons wine vinegar
1/4 teaspoon Worcestershire sauce
1 teaspoon honey
1/3 cup olive oil
Whisk ingredients. Season with salt and pepper and adjust ingredients to taste (usually more Dijon and vinegar for me).