Steak baked potato and a green salad....very standard....but very good!
How about a traditional Ceasar salad and a side of pesto pasta?
Umm....steak! my indoor grill is in need of repair ( and that's a long annoying tale of the stupidity of certain repair men!) and there is snow up the wing-wang out there and I don't want to go out to grill...
Tell you what....you grill the steaks and I'll bring the rest!
Howabout roasted garlic smashed potatoes, or would you prefer twice baked?
And a salad of romaine, with green onions, toasted pignole, dried cherries and a balsamic vinaigrette.
I'll even bring a bottle of wine!
Linda C

Steak, Ceasar and Parm/buttered pasta.
Simple T&T........for a reason!!

When's dinner? If Linda brings sides, I'll bring the wine and a dessert.

Hey everybody, dinner is at Terri's tonight!

Deanna

Sure Deanna, we'll each get a nibble of steak! LOL
I have two "natural" raised~so they can charge more~ rib eyes..and they aren't to big.
Well I decided to put on some TJ's Seasoned Veggie Rice blend. Put two sweet taters in the microwave...and the steaks are liberally seasoned with Penzey's Galena Street..I just turned the skillet on...They'll finish in the oven while the rice finishes and the boys corn dogs finish too.
I'll put a small side of romaine and something salad on the side.

Now trying decide what "dessert" to make..

But really girls I was looking for recipes for steak salads either with greens or pasta.. Guess I really wasn't to clear.. ~bop me upside the head!

Steak salad is made from leftover steak....if and when there is any!
Linda C

Linda, I know that. LOL But....I thought maybe there were some interesting "new" to me combinations you all could come up with.

I'd caramelize some onions and top the sliced steak (on the romaine) and onions with some gorgonzola crumbles. A drizzle of balsamic reduction and it's dinner. Pasta on the side with something simple like butter and garlic and a few fresh herbs.

Got any barley?

BEEF-BARLEY SALAD Â serves 4

10 oz. well-trimmed flank steak
1/2 tsp. salt
1/4 cup fresh lemon juice
2 1/2 cups chicken broth
3 cloves garlic, minced
1 tsp. grated lemon zest
1/2 tsp. ground ginger
1 1/2 cups quick-cooking barley
6 oz. green beans, cut into 1 inch lengths
1 Tbs. olive oil
2 carrots, shredded
2 tomatoes, cut into 8 wedges each
2 Tbs. coarsely chopped toasted pecans
4 cups torn romaine lettuce leaves

Rub the steak with 1 Tbs. of the lemon juice and the salt. Grill or broil until medium-rare. Let cool, then refrigerate overnight. Next day, cut the steak on the diagonal in bite-size pieces, reserving any juices.

In a medium saucepan, combine 2 cups of the broth, 1/ 2 cup of water, the garlic, lemon zest, and ginger and bring to a boil over medium heat. Add the barley, reduce to a simmer, cover, and cook until the barley is almost tender, about 8 minutes. Add the green beans and cook until the beans are crisp-tender and the barley is tender, about 3 minutes. Remove from the heat; do not drain any remaining liquid.

In a large bowl, combine the remaining 1/ 2 cup broth, the remaining 3 Tbs. lemon juice, the steak juices, and the oil. Add the beef and everything else except the lettuce, tossing well to combine.

Pack lettuce and salad mixture separately and serve salad on top of lettuce.

I would not use NY strips for a salad, but leftover NY strip would be great. Fenworth posted a Leftover Steak Salad a LONG time ago and I've made it several times. Joe loves it!

Leftover steak salad (fenworth)

Take steak out of fridge 30+ minutes before serving to bring to room temp.

Reduce a 10.5 oz can of beef consomme to double strength and cool.

Toss one torn up heart of romaine with one TBSP canola oil. Add in S&P to taste, 1-2 tsp white wine vinegar to taste, 4 TBSP of the consomme, and a diced beefsteak tomato.

Slice steak thinly, diagonally and serve on top of salad

What I particularly liked about this was the way the consomme added a beefy flavor to the entire salad.

OPTION: Add a bit of sherry to the consomme.

Michelle

Mmmmm...beef salad!

If you have any of that leftover steak, here's one of my favorites:

Thinkly slice the steak across the grain...hopefully, it's still pink.

Slice red onions in 1/2 inch rounds & brush with olive oil. On an outdoor grill, or using a very hot iron frypan or grill, sear the onions. You want some grill marks, and to have the raw flavor taken away, but you still want some crunch.

Make a mixture of your favorite salad greens...I like with this salad to have both crisp and tender lettuces, both pale and dark. Add any other vegies you like to have on your salads...a really nice, ripe garden tomato is wonderful with it, but alas, ya can't have everything. (I am missing real tomatoes quite strongly at this point...I'll be ravenous for them by the time I can actually plant them).

Anyway,assemble your salad with the greens on the bottom, the beef laid over them, and the by now room temp onions on top. Sprinkle with crumbled blue cheese and top with a simple vinaigrette of a really good red wine vinegar, olive oil, honey and toasted fennel seeds.

Leftover steak? What's that?

Here, it would be breakfast with a couple of fresh eggs! LOL

How was it Terri? Sorry I couldn't make it with dessert!

Deanna

Thanks Ladies..exactly what I was looking for..
However next time I'll have to cook and extra steak just for a salad! LOL

Hubby loves his HUNKS of meat...and usually will eat what I don't finish too!

Deanna..I sometimes have a few ounces of steak and do give that to hubby with eggs, grits and WW english muffins..one of his fav breakfasts... I'd rather just nibble on the cold steak right from the fridge..he likes his reheated..(blech)

Terri:
Why not make a Ceaser Salad, with the leftover Steak, if there is any.
Throw in some Feta, Provolone, pieces of Pepperoni,Olives sprinkle of Parmesan and
Garlic Powder. Plus, whatever you can dream up.And I know you can,
Dream up some good one's !!!!!

There !!! You have another meal.
LOU

Thanks Lou! Everything sounds good to me..'cept those "eyeballs"..LOL Olives are icky in my mind..