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
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
1 large steak, cooked and sliced against the grain into strips
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!