Summertime is salad time. But one gets tired of the usual greens topped with dressing. So, how ’bout a steal salad? That’s right: a Steak Salad. If you like steak and who doesn’t? (Unless your a vegan). And if you like salads, this is tailor-made.

Now, for a steak salad you can use whatever steak meat you like, even chuck steak—which is perfect for this entrée, since the meat is cut thin and doesn’t need prolonged cooking. I used top round; but want to go with something fancier, no problem. The carnivores in your family will love this dish, even if it is a “salad.”


1 large potato, scrubbed but not peeled, cut into  1/2 to 1-inch chunks
2 tablespoons red wine vinegar
Juice of half a lemon
1 tablespoon Worcestershire sauce
2 cloves minced garlic
1/4 cup olive oil
1/2 cup sour cream
3/4 cup crumbled blue cheese (can substitute mozzarella, if desired)
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 1/4 pounds steak,  about 1 to 1 1/2-inches thick
2 tablespoons fresh chopped oregano or 1 tablespoon dried
1 package spinach, rinsed and dried
2 large tomatoes, cut into small chunks
2 medium zucchinis. sliced into rounds, then each round sliced in half

  1. Place potatoes in a medium pan with water to cover, and boil until tender (5-6 minutes, depending on thickness of potato chunks).
  2.  Meanwhile, while potatoes are cooking, whisk together in a small bowl the vinegar, lemon juice, Worcestershire sauce and garlic. Add the olive oil slowly in a stream, whisking it in. Whisk in the sour cream and stir in the blue cheese. Add salt and pepper to taste. Set aside.
  3.  Season steak on both sides with salt, pepper, and oregano. Heat 3 tablespoons olive oil in a large skillet over high heat. Add steak and cook for 5 minutes on each side for medium rare (longer for medium or well-done). Transfer the steak to a platter and let it rest for about 8 minutes. Add any juice from the steak skillet to the blue cheese dressing.  Slice the steak very thinly at an angle across the grain.
  4.  In a a large salad bowl, combine the spinach with the tomatoes and zucchini. Add the salad dressing and toss the salad. Top with the steak slices.
    Yield: 4 to 6 servings.