Cold steak sliced thin against the grain over crisp greens with a lemon-Dijon dressing.
Ingredients
- 400-500 g leftover cooked steak
- 2 heads romaine or 200 g mixed greens
- 1 cucumber, sliced
- 250 g cherry tomatoes, halved
- Quarter of a red onion, slivered
- 60 g olive oil
- 20 g lemon juice
- 5 g Dijon mustard
- Pinch of sea salt
Click an ingredient once it's in the bowl.
Method
- Slice the cold steak as thin as you can against the grain — short fibers are what make cold steak tender instead of chewy.
- Whisk the olive oil, lemon juice, Dijon, and salt into a dressing.
- Toss the greens, cucumber, tomatoes, and onion with most of the dressing; lay the steak over and drizzle the rest on the meat.
Notes
- Works the same with leftover burger patties or roast chicken.