Steak Salad


Steak Salad

Steak, chicken or pork. If you don’t have time to cook a skirt steak, leftover steak tastes just as great. Substituting chicken or pork would be delicious as well, in this recipe.

Yield:Serves 6



  • 1 clove garlic
  • 1 pound skirt or flank steak
  • Salt and pepper
  • 1 1-lb. bag spinach leaves or romaine hearts, torn
  • 12 cherry tomatoes, halved


  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon mustard
  • 1 tablespoon finely chopped fresh parsley
  • 1 clove garlic, chopped
  • 1/4 teaspoon salt


  1. Preheat broiler to high; place a rack 5 inches from heat. Line a baking sheet with foil. Place bread slices on baking sheet and toast, turning once, until golden, 2 to 4 minutes. Rub one side of each slice with 1 clove garlic.
  2. Sprinkle steak with salt and pepper, place on baking sheet and broil, turning once, 7 to 10 minutes for medium-rare. Tent with foil and let rest 5 minutes.
  3. Put lettuce and tomatoes in a large bowl. Make dressing: Whisk together all ingredients. Pour on salad; toss to coat.
  4. Arrange salad on 6 plates. Thinly slice steak and place on top of salad.
  5. Serve with toasted bread, croûtons, or thin crispy tortilla chips.

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