Sept 26 Steak Salad with bread
This is the week that I often dread - it's the week where I take the Sunday which means that I have to make something worth sharing with you two days in a row which sounds like it wouldn't be a big deal. Before I started this challenge I clearly didn't think it would be a big deal either but not only do I have to come up with something new, it has to be pretty and I have to photograph it too.
Yesterday, we had delicious grilled strip loins with the chimichurri compound butter and we had a half a steak left over. I knew that I would be finding a use for that steak. I also had roasted beets leftover so I wanted to use those too.
I had bought some really good walnut oil from D'Avolio on the weekend and nothing goes better with roasted beets than walnut oil. It was all starting to come together. A salad with the beets, a nutty walnut vinaigrette and steak with some nice, crumbled feta. Throw in some warm, homemade bread with walnuts and you have yourself a pretty nice Monday supper. I am always happy to turn leftovers into something that would be worth making on another day with freshly made ingredients.
Steak Salad with Beets, Feta and Walnut Vinaigrette
2 servings of baby arugula (at least 2 to 3 cups)
cold, pre cooked beets brought to room temp
cold leftover strip loin, cut into thin slices and brought to room temp
1 avocado, sliced or in chunks
1/4 cup crumbled sheep feta
2 tbls toasted pumpkin seeds
1 tbls walnut oil
2 tbls sunflower oil
1 tbls white balsamic vinegar
1/2 shallot, minced
1/2 tsp strong honey
1 tsp tarragon reisling dijon (use whatever dijon or grainy mustard you like)
kosher salt and black pepper
Toss the arugula with 3/4 of the vinaigrette and arrange on a plate. Arrange the sliced beets, avocado and steak artfully over the greens. Drizzle the extra dressing over the salad and then scatter the feta and the walnuts over each salad.
|there are no avocados in this picture but we ate ours with avocado and it was delicious|