Quick and easy steak salad recipe….

This recipe was one I fell into by complete accident. Steak salad. It was one of those nights I had one steak to stretch between 5 people and just the stuff left in our fridge. It ended up being so awesome,it’s now regular menu item and the kids ask for it. Who knew?

You would never think these flavors go together, but they really complement each other. And it is such an easy throw  together thing. I serve this a lot now when I have company. It fits both Paleo and gluten-free diets (without the croutons), and vegetarian without the steak! It’s a win win!

The yumminess of the  warm steak plays well off the coolness of the lettuce and ranch dressing and the vinegar of the pickled beets. Sometimes we add homemade garlic croutons which really make it  a complete meal with all of the food groups! So here is our steak salad recipe!

You’ll need:

mixed salad greens

pickled beets

steak

ranch dressing(recipe below)

croutons (recipe below)

I normally use a rib-eye cut of grass-fed steak cooked medium to medium-well, but you can use whatever you like and cook it how you prefer. While I make my own pickled beets sometimes,many times I just used the jarred kind. You can make this really super easy by just buying everything pre-made and just cooking the steak.

Homemade ranch dressing

1/2 cup sour cream

1/2 cup mayonnaise

Milk added until dressing is the right consistency approx 1/4 to 1/2 cup.

1-2 cloves garlic finely chopped

3 Tablespoons finely chopped onion

3 Tablespoons finely chopped cucumber

1 tsp lemon juice

salt and pepper to taste approx 1/4 tsp each.

Mix all of the ingredients together except the milk. Add the milk until you have the consistency you want, let sit in the fridge at least 2 hours before serving. keeps 3-5 days in the fridge.

Homemade garlic croutons

You’ll need:

Bread

1 pound butter (melted)

2-3 finely chopped garlic cloves

Cube 1 loaf of whole wheat or french bread.Mix chopped garlic into warm melted butter. Lay cubed bread onto a foil covered baking sheet and pour warm butter over the cubes, mixing to coat.  Place in a preheated 375 degree oven and bake until crisp, stirring them around the pan occasionally to prevent burning. Remove when the croutons are crispy and light tan. Let cool until warm.

Add all of your salad components and serve, Or if you are having people over, you can put everything out and let them build their own salad.

Happy eating!!!!

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