I hope everyone had a nice Memorial Day. Did any of you have a BBQ by any chance? Maybe a BBQ where you served big ole steaks? And maybe you had so much steak that you still have a little leftover in your fridge today? Well, we don’t. Not because we didn’t grill anything in the backyard. And not because we didn’t have steak. We definitely grilled up some nice steaks to celebrate Memorial Day, but we didn’t have any left because… um… we ate it all. I don’t regret it. Well, maybe I do a little bit, because leftover steak always means one thing in this house: Steak Salad.
I can’t remember a time before we ate this salad with leftover steak. My mom has been making this forever. So, you see, it’s a tradition. It’s the perfect solution to leftover steak in so many ways. First of all, letting the steak go to waste is just never an option. Period. Secondly, if you had steak for dinner last night, chances are that tonight, you’ll want something a little lighter, and more refreshing. Salad perhaps? Thirdly, I love salads that have that hot/cold thing going on. The warm steak with the cool, crisp lettuce, with a little richness from the creamy dressing… drool.
Now I’m really kicking myself for polishing off all the steak last night. So… who wants to come over for a bbq?!
This recipe came from my mom, who says she got it from The Frugal Gourmet, who got it from the famous Chicago restaurant, The Berghoff. But, we both agree that we make it completely differently from the original, and so it’s ours. All ours. And now yours. Enjoy.
About 1 to 1 1/2 pounds leftover steak
1/4 cup sour cream
1/4 cup sour cream
2 Tbsp sweet pickle relish
Juice of 1 lemon
1/2 Tbsp Dijon-style mustard
Romaine Lettuce, chopped
2 eggs, hard-boiled
salt & pepper to taste
In a small bowl, combine the sour cream, mayo, relish, lemon juice, and mustard. Stir well and then add salt and pepper to taste.
Slice the leftover steak, and heat in a medium-sized frying pan over medium heat, until just heated through. (If you don’t have leftover steak, go ahead and grill fresh steaks as you normally would, on the grill, and skip this step- just slice the grilled steaks.
Cut the eggs and tomatoes into wedges. Place 2-3 cups of lettuce on each plate, then garnish with tomatoes and boiled eggs. Top with the warm steak, and serve with the dressing over that, or alongside.