I don’t know why this Steak Salad is called “California” Steak salad, but I bet those “California cows” aren’t too happy about that turn of events! I think it’s because of the avocado. Regardless of how happy this particular cow was, this salad is delish!
When I made my Teriyaki Marinaded Steak the other day, I promised yet another way to use up leftover steak, and here it is: A California Steak Salad with a Sweet/Spicy Asian Vinaigrette.
Reheating steak can over cook it & dry it out, so a salad is an ideal way to serve it cold from the fridge.
The salad, itself, is very simple and straightforward. Just a few ingredients, but each one shines. It’s the Teriyaki Steak and the Sweet/Spicy Asian Vinaigrette that really makes this salad, especially with the peppery arugula.
I grew arugula this year – just a few plants are keeping us in style. I just trim off what we need and the plant regrows. Gotta love that! The only trick is to remove any blossoms – generally once a plant blooms it thinks it’s “done” for the season. (And those are some of our tomatoes, too, btw!)
If you’re buying, arugula can be pricey and you might be tempted by a spring mix that includes it. If your grocery has bins where you can pick and choose, you’ll likely pay a lot less than you would for any bagged option.
The Sweet/Spicy Vinaigrette makes a bit more than you’ll need for the salad. I think that’s ok; it will keep well in the fridge and you’ll want it again and again. 🙂 It’s not terribly spicy, so feel free to adjust that heat and sweet level up or down.
California Steak Salad with Sweet/Spicy Asian Vinaigrette
- 1 1/2 tablespoons Rice Wine Vinegar
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon fresh cilantro or parsley, chopped
- 1/2 to 1 tablespoon any Asian style Chili sauce
- 1 large clove garlic, quartered
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup honey
- 1/3 cup olive oil
In a blender, process vinegar, lime juice, cilantro, chili sauce, garlic, salt and pepper. With blender running, add honey, mix. Drizzle in oil, slowly with the blender still running.
California Steak Salad:
- 1/4 red onion, cut into thin slices
- 2 – 3 medium tomatoes, sliced into wedges, or an equal amount of other tomatoes
- about five ounces baby arugula or other greens
- 1 ripe peeled avocado, sliced
- 4 to 6 ounces of Teriyaki Marinated Steak, thinly sliced against the grain
- 1/4 cup slivered almonds
Divide all ingredients between four plates. Drizzle with Vinaigrette. Serve.
from the kitchen of www.frugalhausfrau.com
Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.
And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday Number 130! Many of my fave bloggers hang out there every weekend and this week’s co-hosts are Judi @ cookingwithauntjuju and Petra @ Food Eat Love. This week I’m visiting Saucy Saturdays and linking up! It’s always a fun line up of bloggers and linkers.