Admit it, steak is an all-time favourite and salad… well, it can be the best for some people. However, we can’t argue about the health benefits of eating green salads. So instead of choosing between the two, why don’t we mix them and make them work as a power tandem? In this recipe, we’re going to make Steakhouse salad with fig balsamic dressing.
- 6 oz. steak, sliced (you can also you leftover steak or flank steak)
- 3–4 oz. of mixed baby salad greens
- 2 oz. of cheese, thinly sliced
- 1 tbsp. of pecans, chopped and slightly toasted
- 4 oz. of Portobella or cremini mushrooms, sliced
- 2 tbsp. of dried cranberries
- 2 dried figs, quartered
- 1 tsp. of olive oil
- salt and ground pepper
- Fig balsamic dressing
- Put the small pan over medium flame and heat up one tablespoon of oil. Put the mushrooms when the oil is read and sauté until they are soft and brown. Add salt and pepper to enhance the taste of the mushrooms.
- When you’re using leftover steaks, just add them with your mushrooms. If not, prepare your choice of steak and slice it up into thin pieces.
- Prepare your green veggies and put into a large salad bowl. Add fig balsamic dressing and toss to distribute the taste.
- Put the mushroom and steak over the greens and top them with cheese while they’re all warm. This way, the cheese will soften and melt slightly.
- Garnish the salad with cranberries, quartered fig and pecans.
- Drizzle it again with the fig balsamic dressing and serve immediately.