Salade De Bifteck

My mother began making this meal for me when I was very young. A leftover steak became the catalyst for my favorite salad in the world. Simple, clean flavors and fresh ingredients make this a perfect dish year round. The steak is hearty and filling while the blue cheese adds complexity to the palate. My favorite lettuce to use is red leaf butter lettuce which becomes perfectly coated with olive oil and balsamic.

Ingredients (Serves 4)

1 red pepper
1 yellow pepper
1 orange pepper
2 heads of red leaf or butter lettuce
A few ounces of cherry tomatoes or 2 heirloom tomatoes
8-10 ounces of Baby Bella mushrooms
Olive oil
Balsamic vinegar
Fresh ground pepper
Coarsely ground salt
2 New York strip steaks
1/2 red onion
Blue cheese, crumbled


{1.} Wash the lettuce and chop into 2-inch pieces.

{2.} Chop the red onion.

{3.} Slice peppers and tomatoes into bite sized pieces.

{4.} Sautee mushrooms for 5 minutes.

{5.} Toss steaks in olive oil, salt and pepper. Grill or broil until cooked to taste. I recommend medium rare. Slice while hot.

{6.} Toss with oil, vinegar, salt and pepper. Crumble blue cheese over immediately before serving.

Bon appetit!



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