Take advantage of the best ingredients summer has to offer—that’s right, it’s strawberry season! Enjoy this restaurant-quality salad from the comfort of your breezy backyard. You couldn’t ask for a more delicious way to use up leftover grilled steak. Better yet, make a double, triple, quadruple(!) batch of this bold steakhouse dressing to drizzle over salads all week—you’ll be thanking us!
2 tbsp olive oil
1 tbsp white wine vinegar or balsamic vinegar
1 1⁄2 tsp lemon juice
6 cups baby spinach
2 cups fresh strawberries, sliced
3⁄4 lb (340 g) grilled steak, thinly sliced against the grain
Toppings (optional): crumbed goat cheese, candied pecans, pickled red onion
- In a large bowl, whisk olive oil, vinegar, lemon juice, and steak rub.
- Toss spinach and strawberries with prepared dressing.
- Divide salad between four plates and top with steak strips and additional toppings, if desired.