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Steak with Salad

Talk about a delicious way to use up leftover steak! The steak and the salad dressing gives it deep, zesty flavors and the colorful salad is a fest for the eyes and tastebuds!
Course Lunch, Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people


  • 2 lbs. Kosher thinly-sliced steak
  • 1-2 tbsp. oil
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1-2 8 ounce bags of fresh spinach or any other lettuce
  • 1/2 red onion sliced in rings
  • 1 large carrot peeled and shredded
  • 2 large tomatoes, cut in wedges
  • 1 large cucumber, peeled and sliced into small rings
  • 4 radishes, cut into thin rounds


  1. Heat 1 tbsp. oil in a large skillet. Pat the steak dry. Season with salt, pepper, and garlic powder. Put steak in pan and cook for about 3 minutes. If more oil is needed use the remaining oil, Turn and cook for another 3 minutes. Check to see if the meat is soft and fully cooked.
  2. Remove when done. Set aside the pan drippings. Let it rest while you make the salad. On a large platter spread the greens. Arrange the veggies on the platter. Set aside. Slice the meat into strips or small pieces and put on top of the salad.
  3. You can add some of the pan drippings or your favorite salad dressing, to complete the dish.