06/03/2011 
Whenever steak’s on the menu, I’ve started cooking more than I know we can eat. Steak leftovers will never go to waste in this house: steak n’ eggs, steak and avocado, steak stir-fry. It’s easily repurposed into something drool-worthy.
Like this BAS. Dressing sound familiar? It is (here), but slightly retooled for the steak. I was going to simply dress this with good ol’ lime juice and olive oil, but decided I wanted something more substantial, but not creamy. This dressing hit the spot. And, of course, if you’re not doing the dairy, simply omit the yogurt and you’ll still have a tasty vinaigrette.
If using leftover steak, be sure to warm it up a bit to melt the fat. You can do this in a pan on the stove, on the grill, or in the microwave very briefly. Just enough to get the juices moving again.
Steak Salad with Lime-Cumin Yogurt Dressing
Dressing
1/3 cup olive oil
2 Tbsp. full-fat yogurt
1 lime, zested and juiced
1 garlic clove, minced and smashed into a paste with a pinch of salt
1 tsp. ground cumin
kosher salt and fresh ground pepper, to taste
Salad
1 large steak, cooked and sliced against the grain into strips
4-5 cups mixed salad greens
3-4 green onions, sliced
4 radishes, sliced
1/4 cup cilantro, chopped
1 avocado, sliced thinly
handful cherry tomatoes, halved
1) Make dressing: Combine all ingredients in a container with a lid. Shake until emulsified. Set aside.
2) Add greens, green onions, radishes, and cilantro to a large bowl. If bowl has a lid, shake salad with dressing, otherwise toss together. Plate dressed greens and top with steak, avocado, and tomatoes, alternating the steak and avocado slices if you’re feeling fancy. Otherwise, dig in!
Serves 2.
This sounds delicious.
I’m looking forward to testing the dressing recipe.
The dressing was good, especially if you let it sit a while. The garlic really makes a difference.
I found this on chowstalker.com, and I must say: thank you! I’ve made this dressing twice, and both times it was outstanding, despite the fact that I didn’t measure anything. The only modification I’ve made was to use half yogurt and half creme fraiche; I found it too thick with all yogurt. Plus, the creme fraiche seems to round-out the flavor of the yogurt. This is definitely going to become a staple! At some point, I need to try it with the avocado too.
Ha! You’ve discovered my secret! I don’t measure anything either. I’m always estimating for my recipes. :)
I bet the creme fraiche was awesome.