Wednesday, March 9, 2011

Doggy Bag It: Steak and Roasted Bell Peppers Salad

I am running around like crazy for midterms, but I am one day away from spring break! So excited to cook with my mom in her beautiful kitchen with lots of counter space!!

I have never been so thankful for leftovers until this week. You learn to deal with leftovers when you are cooking for one.

However, recently I have been trying not to just nuke it up in the microwave, but rather transform it into a completely new dish. I'm not as afraid to mess up and beginning to enjoy experimenting in my kitchen/lab.

So, I took the leftovers from my steak in red wine sauce, and made it into a salad.

This is the perfect meal if you are in the midst of midterms and running around like a crazy person to get to study groups, finishing last minute papers and projects, or if you never stop running like myself. 

Note: You can use a whisk or a fork to make sure that the dressing is thoroughly combined.

Back to studying!

Steak and Roasted Bell Peppers Salad

2 bell peppers- one green, one red
bag of spinach- this is my personal preference, you can substitute a bag of lettuce
6 tablespoons of olive oil
1/4 cup red wine vinegar
1 minced garlic clove
1 1/4 teaspoons dry mustard
3 tablespoons red onion chopped 


  1. In a saucepan, heat a little bit of olive oil. Once hot, (put a couple DROPS of water in and if it sizzles and cracks and pops, it's ready) place your sliced peppers in. Cook for about 5 minutes, once they start to wrinkle, they are done.
  2. Whisk oil, vinegar, garlic and dry mustard in large bowl to blend
  3. Heat steak in the microwave for 30 seconds
  4. Toss steak, spinach leaves, onion and peppers together and combine with dressing

Happy midterms!
Adapted from: Epicurious
Bon App├ętit,
Chef Maggie

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