Tossed Steakhouse
July 7, 2010
Leftover steak isn’t like leftover wine. It actually exists. Beyond a round of steak tacos or as a snack for a six-foot teenage boy staring into an open refrigerator, is leftover steak all that fun once the sizzle is gone and the cold hard fat no longer possible to ignore?
Hell, yes it is when it’s the main ingredient in a Tossed Steakhouse. Fresh greens, red onion, nuked potato cubes, blue cheese, and steak. The whole steakhouse meal in a perfect salad.
The key is proper re-warming of the meat. Whether in a microwave, an oven, or toaster oven, the medium rare meat turns to well in no time. Grey and gone of its juices, it turns tough and rubbery. Not at all the rib eye you remember.
Best way to dodge that scenario is to cut the meat into bite-size pieces which both speeds up the warm-through and multiplies the surface area available for a little added crust. Then, a few minutes in a hot skillet or, as here, over a hot wood fire in a vegetable basket for several minutes, and the sizzle is back. Better yet, you don’t have anything to cut to enjoy the salad.
Tossed Steakhouse
Rib eye steak cut into bite-size pieces
Leaf lettuce
Cubed nuked potatoes
Your favorite vinaigrette dressing
Crumbled blue cheese
Red onion slivers
Chopped fresh tomatoes
Warm the rib eye cubes like we suggest above and toss with the lettuce and potatoes in a large salad bowl. Drizzle with your favorite vinaigrette dressing. Top with crumbled blue cheese, onion slivers and tomato. Steakhouse in a bowl!
Get tips for making perfect skillet cornbread. It's the only bread to serve with summer fresh vegetable suppers. 
