Remember that steak I showed you how to make yesterday? (See it here: You could just reheat the leftovers, but why not reuse the steak in a healthy salad that’s elegant enough for company? I’ll demonstrate an easy (but pretty) way to plate your salad and show you how to make sure your salad is dressed perfectly.
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Leftover steak or 1 pound skirt or New York strip steak, halved
8 ounces sugar snap peas, trimmed and halved
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 head red-leaf lettuce, torn
8 radishes, trimmed and quartered
3 carrots, sliced with a peeler
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Per serv: 343 cal; 22 g fat; 25 g protein; 11 g carb; 3 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.