Steak Salad II

Steak Salad II

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Rob Foote
Recipe by  Rob Foote

“A great filling salad for clean out the fridge day. The steaks may also be pan-fried.”

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Adjust Servings

Original recipe yields 2 servings



  1. Preheat an outdoor grill for high heat.
  2. In a bowl, toss together the lettuce, onion, pepper, tomato, and dressing.
  3. Lightly oil grill grate. Place steak on grill, and cook 5 minutes on each side, or to desired doneness. Cut into strips, and arrange over the salad to serve.

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Reviews (8)

Rate This Recipe


Great way to use leftover grilled steak! I added a couple of sliced hard boiled eggs and some shredded cheddar cheese. This was perfect for a quick lunch on a hot day with a tall glass of iced tea.



I made a few substitutions - I used minced green onions and chopped red bell pepper. This is a great way to get one steak to feed several people, plus it gave us the satisfaction of eating meat even while the majority of the meal was veggies. A success!



This was a very good and refreashing in the summer but I didn't add the onion and I used blue cheese. To make sure that the steak had some flavor I added some teriyaki sauce from Trader Joes and it really added a kick to the steak to give it some great flavor. Great Recipe though!!!

More Reviews

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Amount Per Serving (2 total)

  • Calories
  • 671 cal
  • 34%
  • Fat
  • 52.2 g
  • 80%
  • Carbs
  • 8.8 g
  • 3%
  • Protein
  • 39.7 g
  • 79%
  • Cholesterol
  • 137 mg
  • 46%
  • Sodium
  • 667 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

Steak Salad


next recipe:

Skewered Steak and Vegetable Salad