Steak and Goat Cheese Salad



This post is an example of how to turn a few strips of leftover steak into an amazing meal that feels both light and satisfying. In the summer I just love salads, meal salads, and will take any excuse to make one! I’m currently trying to grow lettuce outside my front door, but I’m not having too much luck sadly. That said, you can grab 6 heads of lettuce right now for $4.98 and go wild! That’s what I had done when I made this salad.

Yes, this meal is just 47 cents off of what I try to eat for on a daily basis, but every now and again a (still affordable) treat should be had. And sometimes those steak leftovers languish and never really live again in an exciting way, so this is an awesome option to do justice by them.


Steak and Goat Cheese Salad

Serves one for $3.53

1/2 a head of romaine – $0.42

6 asparagus spears, roasted or bbq’d – ~$1

1/5 log of herbed goat cheese – $0.99

Grilled leftover steak (~1/8th of a pound of striploin) – $1.12


Grainy dijon, balsamic, olive oil, pepper


Take your lettuce and wash and dry it. Set it down as the bed of your salad. Next, chop your asparagus into bite size pieces and add them to the bowl, followed by bite sized pieces of steak and crumbled goats cheese. Your dressing is a good squeeze of dijon, a quick dash of balsamic, a glug of olive oil (~teaspoon) and a lot of cracked black pepper. Mix your dressing in a separate dish and then pour over the top and enjoy!


What’s your favorite summer salad?

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