Salad Days of Summer time – Leftovers – San Bernardino Solar

Put together a wholesome meal with this fast and simple grilled steak and inexperienced bean salad recipe. (Picture courtesy of Linda Palslev)

This batch of Salad Days of Summer time is a recipe in your personal dinner inventory. Steak salads make an ideal, contemporary dish that you could name a meal. I name it a leftover salad—it truly consisted of leftover steak and inexperienced beans when it was made—however “grilled steak salad” sounds extra tempting.

If you do not have chilly steak and baked beans within the fridge, you’ll be able to simply make this recipe from scratch. Nevertheless, I imagine when you’ve got the difficulty of paying for and grilling a chunk of meat, you need to take pleasure in it whereas it is scorching off the grill. I counsel shopping for slightly further so you’ll be able to have a grilled steak dinner – after which an ideal “hassle” of leftovers to make this salad.

This recipe contains methods to grill steak and cook dinner contemporary beans, do you have to resolve to make the salad from scratch. Observe that French bean crops can be utilized for inexperienced beans. Haricots verts are thinner than the Blue Lake selection which we merely name inexperienced beans. Their taste is slightly sweeter and extra delicate, and they’re going to cook dinner quicker, as a result of they’re so good. Avocado is one other optionally available ingredient. Vivid balsamic vinegar does double obligation as a salad dressing and a fast marinade for meat. And be happy to benefit from the contemporary herbs. Basil is added to this salad. Tarragon, chervil and chives would additionally make good additions.

Grilled steak and inexperienced bean salad

Serves 3 to 4



2 tablespoons of balsamic vinegar

1 tablespoon of contemporary lemon juice

1 garlic clove, minced or pressed

1 teaspoon Dijon mustard

1/4 teaspoon kosher salt

1/8 teaspoon freshly floor black pepper

1/2 cup of additional virgin olive oil


1 New York strip steak, about 12 ounces (purchase extra in order for you a steak dinner first)

Further virgin olive oil

kosher salt

Freshly floor black pepper

8 ounces inexperienced beans, ends trimmed

1 head of butter lettuce, leaves washed and torn into giant chunks

4 to six early-girl tomatoes, lower into wedges

1 avocado, lower into small items (optionally available)

1/2 small purple onion, thinly sliced

1/4 cup small basil leaves, torn (or 2 tablespoons chopped contemporary tarragon leaves)


Whisk vinegar, lemon juice, garlic, mustard, salt and pepper in a bowl. Add the oil in a gentle stream, and beat till emulsified.

Put together the grill for direct cooking over excessive warmth. Brush the steak with slightly oil and season with salt and pepper on all sides. Grill the steak till medium-rare, about 8 minutes, relying on thickness, turning a couple of times. Switch it to a reducing board and let it relaxation for five minutes.

Slice the steak throughout the grain into 1/4-inch slices. Put the meat in a bowl. Drizzle with 3 tablespoons of vinegar and depart to coat.

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