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Leftover Steak Salad with Fresh Cheese

Leftover Steak Salad with Fresh Cheese

Emily Farris
Steak salad makes for a hearty lunch and is a waste-free option for leftover cooked steak. A versatile balsamic vinaigrette dressing and fresh, unflavored goat’s or sheep’s milk cheese play well with any type of steak, no matter how it was seasoned. The dressing can be made ahead and stored in a mason jar or other sealed container in the refrigerator for up to a week, just be sure to bring it to room temperature and whisk or shake well before serving.
Servings 4



  • 2/3 cup extra-virgin olive oil
  • cup balsamic vinegar
  • 1 tablespoon honey
  • ½ tablespoon Dijon mustard
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • ¼ teaspoon cayenne pepper


  • 4 cups fresh baby arugula
  • 1 cup cherry tomatoes sliced in half
  • ½ red onion thinly sliced
  • 1 avocado thinly sliced (optional)
  • ½ to ¾ pound leftover cooked steak thinly sliced
  • 2 tablespoons balsamic vinaigrette
  • 4 to 6 ounces fresh goat’s or sheep’s milk cheese


  • ►BALSAMIC VINAIGRETTE DRESSING: In a large measuring cup or Mason jar, vigorously whisk oil, vinegar, honey, and mustard until emulsified. Add salt, pepper, and cayenne pepper, and whisk until combined. Taste for seasoning and adjust if necessary. This dressing recipe yields about 1 cup.
  • ►TO ASSEMBLE SALAD: Divide arugula among four salad plates or bowls, then top each with equal amounts tomato, onion, avocado, and steak. Drizzle each salad with dressing then top with equal amounts sliced or crumbled fresh cheese. Serve immediately.

Emily Farris

Emily Farris is a food and lifestyle writer in Kansas City, Missouri (where she has three very happy backyard chickens). She’s written for Bon Appétit, Food & Wine, Epicurious, Food52, and many other publications.

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