Alrighty folks….here’s another guest post by my sister.  Apparently, this was a big hit with the hubs!

Has anyone noticed the price of steak sky rocketing recently!? I have! BUT I have a man to feed who really enjoys the occasional steak so I was trying to think of how to make a steak go a long way without breaking the bank.  Now, men are notorious for not really enjoying their daily intake of greens so this recipe might be daunting to the eager-to-please house wife, but have no fear, your man will feel spoiled when he digs into this delicious salad. Plus, you will get to enjoy the results of your labors as well without feeling so guilty about price or calories.  Here’s how to make it!

You want to start by chopping all your veggies into small pieces. The lettuce will be the foundation, obviously, so build everything on top of your heap of lettuce in a large bowl.  Have your grill and frying pan ready as you will need both for cooking up the steak and the bacon.

Tip: Don’t feel limited by the ingredients listed in my recipe; you can add any veggies that sound good to you or try roasting some of the veggies before adding them to the salad. Roasted veggies are a delicious addition to any type of grilled meat.

Once the veggies are chopped, you can get started on frying the bacon until crispy.  Place the bacon aside, but don’t throw out all the bacon fat.  Now comes the fun part!  Cut four red potatoes into very small chunks (pictured below) and throw the potatoes in with the remaining bacon fat.  Sautee the potatoes on medium heat until they are browned and crispy on the outside. Yum! These will serve as your “croutons” for the salad; good news for all you Gluten Free eaters out there.

Now for the star of the show… the steak.  I find that over-seasoning a steak is highly unnecessary, so resist the temptation to get too fancy.  I purchased a rib-eye steak that was just over a pound, seasoned it on both sides with salt, pepper, and garlic, and had my man grill it to perfection.  Once cooked, let the meat rest before slicing it into strips.  Then, simply top the veggies with the steak strips, potato “croutons”, chopped bacon, and whichever dressing is your favorite.  I suggest a healthy homemade ranch, or a balsamic reduction.  Eat and enjoy 1 steak for 4 people; what could be better than that!?

Steak Salad with Potato Croutons

Ingredients (Serves 4):

¼ head cauliflower

One bunch Green Onion

½ avocado

2 baby cucumbers

1 cup broccoli

1 bunch of thin asparagus

1 large carrot

1 cup cherry tomatoes

3-4 Red potatoes

4-6 cups Baby Spring Greens (or any lettuce of your choosing)

1 large steak

Salt and Pepper to taste

Garlic to taste

3 slices thick cut bacon (make sure it’s nitrite free)

Homemade or store bought ranch dressing  (You may want to try this recipe if you’re feeling extra ambitious)

Directions:
Season the steak with salt, pepper and garlic and allow to come to room temperature.  Meanwhile, finely chop all of the vegetables (except the potatoes) and place in a large bowl.  Fry the bacon in a pan until it has reached your desired doneness).  Place the bacon on a paper towel to soak up excess grease and to cool slightly.  Chop the bacon and add it to the salad. Drain off all but 2 tbsp of the bacon grease, chop the potatoes and add them to the reserved grease.  Saute until tender and crisp on the outside and then set them aside. Place the steak on the grill and cook for 5-8 minutes per side (depending on the thickness of the steak and your desired doneness).  Pull the steak off the grill and allow to rest for 10 minutes before slicing it into bite size chunks and adding it to the salad.  Dress the salad and top with potato croutons.