Emergency Steak Salad Recipes

STEAK SALAD

Steps:

• In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
• Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

STEAK SALAD

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
• In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
• Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!

EMERGENCY STEAK

Steps:

• Mix the ground beef, wheat flakes, evaporated milk, pepper, salt and onion in a large bowl.
• Press onto a square cookie sheet.
• Chill for 1 hour.
• When chilled, cut into strips.
• In medium bowl, mix eggs and milk together.
• Pour flour into a bowl or small baking dish. Dip beef strips in flour mixture, shaking off excess.
• Then , dip them into the egg mixture, followed by the flour mixture a second time.
• Fry in a skillet until golden brown, approximately 2-3 minutes.

EMERGENCY STEAK SALAD

Steps:

• Marinate the steaks in soy sauce and garlic for 15 mins. While the steaks are marinating, pre-heat your pan to high heat. Once hot, add pecans and toss in hot pan for 2 mins, until scent is released. Set aside. Return pan to high heat. Add canola oil. When the oil starts to bubble, add steaks. Season with half the seasoning salt and black pepper. Cook on high heat for 3 minutes, then flip. Season this side with remaining seasoning salt and pepper. Fry for another 3 minutes. Turn heat down to medium-low heat and flip steaks one more time. Cook another 2-3 minutes for a medium steak. Remove steaks and set them on cutting board to cool. Let the steaks rest for five minutes before slicing. Plate salad greens and add pecans, raisins and cheese. Slice the steaks thinly and place over salad. Dress with store-bought poppyeed dressing. Enjoy!