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This was an excellent way to use up leftover steaks from a barbque. I served it with sour cream potato salad and garlic bread. Didn’t have the bell pepper but I did have radishes from my garden. I’m just developing a taste for arugula and this was a nice ratio to mix. Dressing was good.
It has always amazed me that people would put steak on lettuce or why people would really eat arugula which is a terrible bitter green that is really a weed. Give me my steak on the side (like Emily) and my salad separately. Recipe is good, just don’t put the steak on the salad.
We substituted roasted sunflower seeds (generally have these on hand for salads) for the toasted walnuts. Also, we plopped our steaks down whole on the bed of salad. And the steaks were grilled instead of pan seared. Thinly sliced red onion instead of scallions. Other than that, we used the recipe as given and it was a winner! Thank you.
I absolutely enjoy your reading your recipes. However, where I live, arugula is not readily available. I was just curious what type of vegetables you can substitute it with?
Fresh baby spinach, though the taste isn’t even close to the same. Arugula also goes by “rocket”. It grows like a weed, even more persistent than dandelions, so if you can get a hold of some seed, and have an untended patch of dirt somewhere, if you sow them you’ll get an unlimited yearly supply (when in season). ~Elise
I have been meaning to tell you for awhile that this steak salad has become a staple in my household. I must make it once at least every two weeks. It is quick and easy and good, and when I just am not that creative when it comes to figuring out a meal, I always rely on this, this recipe and the seared tuna recipe as well. Thank you for making my life a little easier with this recipe.
I just made steak salad today! I will rarely use leftover steak and rather just grill up some flank steak purchased expressly for salads to a crusty bloody rare and then drop the juicy shreds over a huge bowl of romaine and chopped red peppers. Yum! :-)
hi elise – i’ve tried a lot of your recipes lately. simple….delicious. it’s all about the quality of the ingredients anyway, true? i’ve made a version of this salad in the summer (lots of grilled steak left over in the summer, eh?) substituting grilled peaches for the kumquats. maybe a very light raspberry vinaigrette to go on it? yummmmmmm……..
I completely agree. I like my steak rare, so reheating it just tends to overcook it. Using it on a salad allows me to stretch what little I have left over and tastes great!