Tonight I felt like a lighter meal and thought since there was some skirt steak leftover, what better way to use it… a big hearty salad!
I am a lover of bitter greens [radicchio, endive and arugula] in my salads because I feel they offer more in the way of flavor than just plain old iceberg or romaine, but tonight romaine was on the plate tossed with blue cheese dressing, diced tomatoes, diced roasted peppers, some chopped fresh mozz and sliced red onion. On top of this salad, sliced leftover skirt steak!
The salad was crunchy, tangy and creamy, sweet from the roasted peppers and tomatoes, and slightly zippy from the red onions.
Love the idea of a filling delicious meal that is terribly easy to prepare, but can taste like restaurant quality!
at a low simmer…