big steak salad

(excuse the messed up formatting. argh!)

this was the perfect salad to use up the leftover steak. i found it at thepioneerwoman.com. the mix of flavors created by the dressing, bleu cheese and candied pecans is absolutely scrumptious.

the recipe from the site calls for topping the salad with homemade onion crisps. while i like the idea of making onion crisps to go on top, i have a really hard time putting something deep-fried on top of a salad. i may look into buying them next time...although the salad was perfectly delicious without them.

*this recipe reflects the proportions i made that were perfect for the size of my family.

ingredients

.5 lbs steak (flank, sirloin), grilled (medium-rare to medium)**

2 heads romaine lettuce, coarsely chopped

1 C grape tomatoes, halved

3-4 heaping tablespoons bleu cheese, crumbed

3-4 heaping tablespoons candied pecans, chopped***

a couple handfuls of onion crisps, if using

dressing

• 2/3 C canola oil
• 1 1/2 T red wine vinegar
• 1/2 T balsamic vinegar
• 1/2 T worcestershire sauce
• 1 heaping T soy sauce
• 1 T lime juice
• 1 T sugar
• 1/2 garlic clove, minced
  
• 1/2 T minced ginger root
• 1/2 t salt
• lots of freshly ground black pepper

**it can be marinated using the soy-marinated flank steak recipe or by doubling the dressing and using half for the marinade

***chop a handful of pecans and place in a pan over high heat. throw in a tablespoon of brown sugar. stir constantly until sugar crystalizes and adheres to the pecans. remove from the heat and separate with a spoon to let cool.