Flank Steak Salad with Blue Cheese

Happy Memorial Day!

Andrew the H, Henry, and I packed our bags and headed to the Bluff City this weekend to check out Ol’ Man River and see my little sister graduate from medical school. It’s been a long four years, but the day has finally arrived. She can now officially add those two capital letters to the end of her name—M.D. Congratulations Jess! And the Mississippi has gone down quite a bit which is great news for everyone affected by the floods. It is still almost twice as wide as it normally is this time of year, and the currents seem stronger than ever. Someone could get swept away faster than you can say “Mighty Mississippi.” And since I was pretty pumped for the post-Sunset Symphony fireworks show, I stayed a safe distance away.

But before we left, I made a summer cooking resolution: do more with leftovers. Sounds kind of obvious, right? Well, here’s the deal. We almost always have leftovers at our house. Andrew loves them for lunch, so I usually don’t bother cutting recipes in half and instead, have leftovers aplenty. But lately, I have noticed that we have way too much food leftover and at the end of the week, I end up throwing away a fair share of good food that is hiding in the dark depths of the refrigerator. So, in an attempt to not be so incredibly wasteful, I decided to do more with leftovers. Instead of eating the same dinner for lunch, let’s try to make something new and exciting. Besides, eating leftovers sometimes feels so boring and that’s what we are trying to avoid here, right?

So, when I saw this Chili Rubbed Flank Steak with Blue Cheese from the new issue of Cooking Light I knew exactly what I would do with the leftovers for dinner numero duo. And this is how Flank Steak Salad with Blue Cheese was born.

This is also one of those recipes that allows you to be creative and use all of your favorite ingredients. I threw together things that I already had in my fridge: roasted asparagus, red bell pepper, green onion, avocado, tomatoes, and fingerling potatoes. While this combo was quite delicious, experimenting with other veggies that you have on hand is highly suggested. Leftover flank steak and crumbled gorgonzola tossed with a tangy balsamic vinaigrette finished off this healthy, hearty salad.

Do you ever make something new with your leftovers? Because I am looking for more ideas so, if you would, please help a girl out. Have a safe Memorial Day!

Flank Steak Salad with Blue Cheese

{Serves 2-4 as a main dish}

For the Flank Steak:
Steak recipe inspired by Cooking Light, June 2011

1 lb flank steak
1 teaspoon ground chipotle pepper (or ground cayenne pepper)
1 teaspoon paprika
1/2 teaspoon salt

Combine paprika, chipotle pepper (or ground cayenne, if using), and salt. Rub flank steak on both sides with spice mixture and let sit for about 15 minutes. Preheat broiler. Broil steak on a broiler pan on high for about 4-5 minutes. Flip over steak and broil on the other side for another 3-5 minutes. Cook to your desired doneness. If you like rare to medium rare, broil for about 3-4 minutes on each side. Let steak rest for at least 5 minutes. Thinly slice steak against the grain for serving.

Save half of steak for leftovers!

For the “Cobb” Salad:
1/2 lb leftover flank steak, thinly sliced
2 ounces gorgonzola cheese, crumbled
4 green onions, green and white parts, diced
1/2 cup of diced tomatoes (or halved grape tomatoes)
1 avocado, diced
4 fingerling potatoes, roasted* then sliced into rounds
1/2 lb mixed greens
1/2 head green leaf lettuce, chopped
1/2 red bell pepper, thinly sliced
balsamic roasted asparagus**

For the Balsamic Vinaigrette:
1/2 cup good quality olive oil
1/4 cup balsamic vinegar (reduce amount of balsamic if you want a little milder taste. I *love* balsamic and probably overdo it a bit.)
1.5 teaspoons dijon mustard
Optional: drop of honey or agave syrup
salt and pepper

I typically make vinaigrettes in old jam jars because it is so easy! After you are finished with a jam or jelly, save the glass jar, and wash thoroughly. Then use for dressings.

Pour all ingredients in a mason jar or small tupperware container. Put on lid and make sure it is secure. Cover with a dishtowel and carefully shake until dressing emulsifies and comes together. Taste dressing and season with salt and pepper. Add honey or agave syrup for a touch of sweetness.

*To roast fingerling potatoes: Toss potatoes with a drizzle of olive oil, salt, and pepper. Roast at 400°F until tender but still a bit firm. Let cool. Slice or dice for salad.
**For balsamic roasted asparagus: Toss asparagus with olive oil, salt, and pepper. Drizzle about 1/2 teaspoon of balsamic over asparagus. Roast in a 350°F oven until tender but still a bit crisp, about 10 to 15 minutes.