Leftover Steak Salad
Ingredients for the dressing:
1/2 cup Real Mayonaise
1 Tablespoon Lime juice
2 tablespoons white vinegar
1 chipotle pepper with a little adobo sauce (save the rest in the freezer for use at another time)
1 heaping Tablespoon minced cilantro (I use the pre-chopped stuff you can get in a tube in the produce section at walmart, or use half a bunch fresh cilantro, chopped)
1/2 to 1 teaspoon sugar (depends on your taste and how sweet you like your dressing)
1/4 teaspoon black pepper
1/4 teaspoon salt
a little olive oil
Salad ingredients:
Leftover steak, sliced thinly (I had 2 T-bone steaks)
1 can black beans, rinsed and drained
1/2 can corn, drained
1 bag salad mix
grated cheese
3 corn tortillas, sliced as thinly as possible
Preheat oven to 350.
Spray baking sheet with non-stick spray, add Tortilla strips and spray with more nonstick spray until the strips are well coated, and sprinkle with salt. Bake in hot oven for 10 to 12 minutes until good and crispy.
For the salad dressing, combine all the ingredients in a blender, and blend until smooth. Add a little olive oil if the mixture is a bit too thick. Set aside.
Add a little dollop of olive oil to a hot skillet and then toss in the steak, stir fry a minute or two to heat up steak and crisp the edges.
When you are ready to eat, add the bag of salad in a large bowl with the beans and corn. Pour the dressing over this and toss all together until everything is well coated with the dressing.
Place on serving plates, sprinkle with cheese then add steak to each portion. Top with crispy tortilla strips and Enjoy!
This makes 2 or 3 large portions, but when that's all you're having for dinner, that's all you need right?
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