With Wednesday’s sirloins recipe I had you cook up an extra steak to just below your preferred temperature. For this salad just warm the steak in the microwave, which will cook it more, and slice. I love throwing an extra steak on the grill or using leftover steak to make a salad the next day. It is so easy, healthy, and delicious. I have not ventured into the make your own salad dressings group yet, because store bought dressings are always so simple. I love the Marie’s vinaigrette dressings and always stock up when they go on sale.
This is also a great side salad without the steak. I usually make the pecans earlier in the day to give them time to cool or make a big batch and store leftover in the fridge for my next salad.
Steak and Blue Cheese Salad
- 1 large sirloin, cooked to preferred temperature
- 2/3 cup chopped pecans
- 1 tsp cinnamon
- 2 tbsp brown sugar
- 3 tsp butter, melted
- 2 bags mixed greens
- Crumbled blue cheese
- Marie’s Blue Cheese Vinaigrette
1. In a small dish mix the pecans with the melted butter. Add in cinnamon and brown sugar. Mix to coat. In an oven or toaster oven preheated to 375 degrees, pour nuts onto a parchment lined pan. Cook 5-7 minutes. Careful not to burn. Remove from oven and allow to cool.
2. Microwave steak 2-3 minutes until warm throughout. Slice.
3. Assemble salad in four individual bowls, top with cooled pecans, blue cheese, steak slices, and dressing.