Leftover Steak Salad with Tomatoes & Red Onion

Why You Will Love This Leftover Steak Salad with Tomatoes:

• You can make this salad and enjoy it over a few days, the flavors only seem to improve with time in the fridge. 
• It takes minimal effort, just chop, toss, and dress. No cooking required if you’re using leftover steak, making it an ideal weeknight or meal‑prep option.
• It’s endlessly customizable, allowing you to use whatever veggies or herbs you have on hand
• This recipe is so quick and easy with simple ingredients and it takes less than 20 minutes to make.
• It’s Paleo, Whole30, Keto, Dairy Free, Gluten Free, Grain Free, and Specific Carbohydrate Diet Legal too. 

Ingredients You Need For This Leftover Steak Salad

• Kalamata Olives: I like using pitted kalamata olives in this recipe, but you can use any kind of olive that you prefer, such as Nicoise, Castelvetrano, Gaeta, or Choline. 
• Cherry Tomatoes: Sweet, juicy, and perfect for salads. Roma tomatoes or any fresh, ripe tomato will also complement the salad.
• Red Onion: Brings a sharp, crisp flavor. If you prefer something milder, you can soak the slices in ice water or swap for shallots or white onion.
• Steak: Any cooked steak works—ribeye steak, filet mignon, top sirloin steak, skirt steak, flank steak, strip steak, or even prime rib. Slice it thinly against the grain for the best texture.
• Parsley: Curly or flat-leaf parsley both work! You could also add in other herbs such as chopped fresh oregano or basil, just be sure it’s fresh! Dried won’t cut it. 
• Dressing: The homemade dressing is super simple and made with Lemon Juice, Capers, Shallots, Olive Oil, Dijon Mustard, Fresh Garlic, Salt, and Black Pepper. Feel free to adjust the ingredients to suit your taste by adding more dijon, lemon, or capers. If you find this dressing to be too tart you can add in a few drops of honey to help to balance it out. 

Kitchen Tools You Will Need:

• Cutting Board
• Sharp Knife
• Large Salad Bowl
• Small Bowl
• Wood Spoons or Salad Tongs

How To Make This Leftover Steak Salad:

1. Add the kalamata olives, cherry tomatoes, sliced red onion, and parsley to a large bowl.
2. Slice your leftover steak thinly against the grain, then cut those strips into bite‑sized pieces. Add them to the bowl.
3. In a separate bowl or mason jar, combine the lemon juice, capers, shallots, olive oil, Dijon mustard, garlic, salt, and pepper to make the dressing. Mix until fully combined.
4. Pour the dressing over the salad and toss thoroughly to ensure everything is well coated.
5. Taste and adjust with extra lemon, herbs, or pepper as desired.

Ways To Modify:

• Add extra vegetables such as cucumbers, shredded carrots, red bell pepper, creamy avocado, or crunchy radishes for more texture and nutrients.
• Switch up the onions by using caramelized onions for sweetness, shallots for mildness, white onions for sharper flavor or chopped green onions. 
• Swap proteins if steak isn’t available. Chicken, shrimp, pork, tofu, or even crispy bacon bits all make delicious variations of this base salad.
• Incorporate different herbs like cilantro, oregano, basil, or chives to bring a new layer of freshness to the dish.
• Swap the lemon juice for balsamic vinegar or red wine vinegar
• Add a cheese such as feta cheese, creamy blue cheese or goat cheese

Serving Suggestions

• Wrap the steak salad in flour or corn tortillas for a hearty handheld meal.
• Serve it over a bed of salad greens (use your favorite greens such as arugula, mixed greens or romaine lettuce).
• Enjoy it with rice or cauliflower rice to turn it into a satisfying bowl.
• Build an open‑faced steak bruschetta with toasted bread and a drizzle of olive oil.
• Pair it with soups, roasted vegetables, or warm crusty bread for a full meal.