Steak Salad with Lemon-Parmesan Vinaigrette

This is another recipe repeat from the old blog.  But I figure that since half of you are new to here (hello law lovelies!), you won’t mind too much.  For the other half (hello to you, too!) please just bear with me for this one post.  Think of it as a reminder to make this.  Because really, you should make this.

I love to add leftover meat to salads.  It adds a lot of flavor to a salad and ensures that I don’t end up wasting leftovers.  This was steak that my grandpa made on his charcoal grill over the summer.  I am obsessed with that charcoal grill.  It’s this really small and old grill that I’m pretty sure he got from some garage sale in the 90s.  It takes twice as long to cook the meat as a propane gas grill would, but the cuteness factor wins out.  Plus, it gives me more time to be outside with him just talking and drinking wine.  Yeah, I’ll take the charcoal over propane gas grill any day.

You don’t need to have charcoal grilled stake for this, obviously, but it wouldn’t hurt.  And if you can add a grandpa and homemade wine – that wouldn’t hurt either.  I paired the steak with some sauteed zucchini and romaine.  The dressing is a really simple lemon viniagrette with parmesan cheese.  The steak pairs beautifully with the buttery zucchini, and make sure to load on the dressing!  It definitely makes the salad!

Steak Salad with Lemon-Parmesan Vinaigrette 

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Ingredients:

1 steak filet, sliced

1 zucchini, chopped
olive oil
lemon juice
parmesan cheese
1/2 head romaine, chopped
 
Directions:
 
I’m putting more winter friendly directions here for cooking the steak.  Leave the charcoal grills for the summer!
Heat a grill pan over medium heat.  Season the filet with salt and pepper on both sides.  Place on the grill pan and cook roughly 5 minutes per side for a medium-rare steak.  Set aside and let rest for 10-15 minutes.
 
In a saute pan, heat oil over medium heat.  Add the chopped zucchini and cook for 10-15 minutes, until tender.  Set aside. 
 
For the vinaigrette, whisk together the olive oil and lemon juice until emulsified.  Adjust the amount of each depending on how acidic you like your dressing.  More lemon if you enjoy acidity, less if you don’t.  Mix in the parmesan.  Combine all of the ingredients and toss to mix.
 
Serves: 1
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Utilizing Leftovers: Spicy Taco Salad

I started law school about two weeks ago, and I am continually surprised by just how much it is like high school.  The class is broken down into four sections, so you pretty much have all your classes with the same 50 people.  You then see those same 50 people in the hallways.  You eat lunch with them.  You wax and wane about your professors.  Complain about the work.  If that isn’t high school enough, you have lockers.  And you actually use them.

I forgot how great lockers are.  You can bring a bunch of really unnecessary things to school and then just stuff them in your locker.  My only qualm is that I got one of the half lockers.  My roommate (among others) has a full locker and I am super jealous.  She can fit so many more pictures of Orlando Bloom on her locker door.

The biggest high-school-thing about law school, though, are the hours.  Since I did speech and theater in high school, I pretty much was there from 9-5, if not later, every day.  College was a crazy-laissez-faire time of starting class at ten and ending by three — maybe with the occasional meeting on a weeknight.  Law school is pretty much an 8-5 beast, meaning when I get home all I want to do is curl on the couch with Veronica Mars.  This has made me really work the versatility of leftovers.

Last week I had a bunch of leftover taco meat from Taco Tuesday, and I used that and the leftover fixings to make some taco salads.  Not the most innovative use of the meat, but they were delicious.  With some guacamole mixed in, balsamic black bean salsa, and crushed chips it was the perfect quick-and-easy dinner.

Spicy Taco Salad

Ingredients:                                                                                                  Taco Meat Ingredients:

1/2 cup taco meat (recipe below)                                                            1 lb ground beef

1/3 cup balsamic black bean salsa                                                         1/2 cup onion, diced

1 tbsp guacamole                                                                                         1 tbsp chili powder

1/2 cup shredded lettuce                                                                            2 tsp cumin, coriander

2 tbsp cheese                                                                                                  3 cloves garlic, minced

handful of chips, crushed                                                                           salt/pepper

 

Directions:

For the meat, saute 1/2 cup diced onion in oil until softened.  Add the meat and break apart, browning the meat.  Add the garlic and spices, and cook until meat is completely browned.  Drain before serving.

Combine all ingredients.  Eat.  Repeat.