I rarely post recipes, but when I do they get so many page views I go cross eyed.
This week, I'm very busy with family coming in and out of town. In addition, my daughter has a birthday we will be celebrating towards the end of the week. In other words, writing time isn't easy to come by.
I thought I'd share one of my family's favorite recipes for Steak Salad with you today. It also happens to be low-carb, although that wasn't a factor for me when I first began making it many years ago.
If there are ingredients you don't care for, feel free to substitute ones you like instead. Also, I always eyeball quantities instead of using exact measurements. However, today, I'm providing you with the exact measurements called for in the original recipe. Please don't ask me where the original recipe came from – I've had it so long, I have no idea!
(I am nothing, if not a very flexible, fly-by-the-seat-of-my-pants, type of cook.)
The Salad Dressing:
1/3 cup olive oil
2 Tablespoons red wine vinegar
1 Tablespoon fresh lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
A dash of Worcestershire sauce
1/2 cup crumbled blue cheese
** Mix all of the ingredients except the blue cheese together in a small bowl until well mixed. Add blue cheese crumbs and refrigerate.
2 – 8 oz. rib eye steaks
6 cups torn salad greens
1 carrot thinly sliced or grated
1/2 cup thinly sliced red onion
1/4 cup sliced stuffed green olives
* Grill the steaks and slice them thin and into not-too-big pieces. Arrange the lettuce, tomatoes, carrot, onion and olives in a bowl. Top with steak slices (hot or cold depending on your preference) and dressing.
© Twenty Four At Heart