This salad uses leftover steak, it’s layered with different varieties of lettuce, grilled baby carrots, grilled asparagus and garlic toast croutons. This is so easy to make!
Okay, part of me wants to apologize for giving you another salad. And part of me wants to scream from the rooftops how freaking good this salad is.
I just happened to have some leftover steak. I always make extra so I can whip up other dishes with the leftovers. Steak is super versatile and can be used in so many recipes. I make stir fry with leftover steak often. I also make steak sandwiches a lot as well. And I love making variations of steak salad.
I tend to use boneless rib steak fairly often. They are great for steak sandwiches, so I always keep some around. I like that you don’t have to marinate them. I’m not much a planner so tender steak works for me. But I’ll be honest, I like pretty much any cut, except for sirloin.
This is so easy to make and super filling for lunch or dinner. I used store-bought garlic toast for the garlic toast croutons but if you’re ambitious enough feel free to make some from scratch. Also you can use a fresh steak for this. I just happened to have leftovers so I just warmed them up in a skillet on the grill. Enjoy!
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- 2 medium sized boneless rib steaks, leftover, or fresh Grilled Boneless Rib Steaks
- 4 tablespoons olive oil, divided
- 6 baby carrots, tops removed
- 10 asparagus spears, woody parts snapped off
- Salt and pepper to taste
- 2 slices of garlic toast
- 1 package (11 oz/ 312 g) of salad mix, I used Spring Mix which has baby lettuce, baby greens, endive and radicchio
- Optional: you can drizzle some Balsamic Sauce over top, over even use dressing
- Preheat your grill to a medium heat.
- Slice up your leftover steak into thin strips. Place in a cast iron, or other grill friendly pan, with about 2 tablespoons of olive oil.
- Place your carrots in a medium sized bowl, drizzle with 1 tablespoon olive oil, plus salt and pepper to taste. Toss to coat.
- Place your asparagus in a medium sized bowl, drizzle with 1 tablespoon olive oil, plus salt and pepper to taste. Toss to coat.
- Rinse and dry your greens, place in a big bowl and pop that in the fridge till you need it.
- Now take everything you need to the grill. Make sure you have clean plates for all the food that comes off the grill. Never reuse one you brought the food out in.
- Pop the carrots on the grill first. They will take the longest. Depending on the size of them I'd recommend cooking them for about 6 to 8 minutes, I like mine with a bit of bite left in them. So use a fork to test them. Keep turning them so they cook evenly. And I'd recommend putting them around the middle part of the grill. The back of mine gets too hot for veggies, so get to know your hot spots. If you're nervous the first time cooking veggies over direct heat feel free to cook them on indirect heat for about 15 to 20 minutes. You can even pop them on a pan to keep them from flaring up.
- Toss the asparagus on next and cook for about 5 to 8 minutes, turning when needed, take them off when you have them the way you prefer them. Some folks like charred bits, some do not. It's all good in the hood. Cook to your own preference.
- Now place the pan on the grill. Make sure you are careful with the handle. I have a cover for the end of my cast iron pan, and keep thick oven mitts by the grill at all times. If you're using leftover steak it only needs to cook for about 3 to 4 minutes to warm up.
- Put the garlic toast on at the same time as the steak. It cook really quickly. Each side only takes 2 to 4 minutes depending on what time of garlic bread you are using.
- Now remove everything from the grill, transferring them all to clean dishes to take inside. Turn off your grill.
- Working quickly slice up the asparagus and carrots into chunks. Then cut the garlic bread into large chunks as well.
- Pull the greens out of the fridge. Toss the steak over top. Toss the asparagus and carrots over top as well. Then toss the garlic toast pieces over top. If you want you can drizzle with Balsamic Sauce or any kind of dressing.
- Serve with a big leftover loving smile!
I chowed down on this at rapid speed. I’m pretty sure I inhaled the entire thing before hubs got home. I’d feel bad but it was so damn good.
So the next time you have some leftover steak around, any kind, make this. Or just whip up a nice juicy Boneless Rib Steak just for this salad. It’s totally worth it.
I’m warning you now if you make this in my presence I’m going to pick all the pieces of garlic toast out first. Probably when you’re not looking. You’re going to go to eat yours and it will be garlic toast crouton-less. Not that this has ever happened before or anything. Just pure speculation really.
Looking for more great grilling recipes? I’ve got your back!
BBQ Ribs, pictured above
Grilled Smashed Potatoes, pictured above
Brick Chicken, pictured above
For more grill cravings check out Kiss My Smoke on Pinterest:
I hope you are enjoying the warmer weather and getting outside to grill. I am having a blast whipping up new recipes to share. This is my favourite time of the year to grill. Not too hot, not too cold. Perfect grilling weather if you ask me.
Now be confident and get your grill on!