Ingredients

Enough baby greens (or other lettuce) for one salad
1 small potato or 1/3 - 1/2 of a large one (Yukon gold or red potatoes work well)
3 thin slices of onion
1 tsp. olive oil
3 - 5 oz. leftover steak or steak tips (a 4 oz. portion is about the size of the palm of your hand).
bottled vinaigrette or olive oil and vinegar

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Directions

1. Slice both your potato and your leftover steak as thinly as possible.
2. Wash the baby greens and place in a salad bowl.
3. Heat oil in cast iron or other heavy (not non-stick) skillet until it is hot and "shimmers". Stir fry potato and onion until onion is translucent and potato is soft. Remove from skillet and set aside.
4. Place beef into skillet and stir-fry only until completely heated. The beef may char a bit on the edges, and this is delicious!
5. Arrange the potatoes, onion and beef on top of the salad greens. Dress with bottled dressing or vinegar and oil and serve at once.

​Serves 1, easily doubled.

Good to know

Use up your veggie leftovers too! In the salad above, I've added red pepper and broccoli - just saute them with the onion and potato. Other tasty adds are mushrooms, cooked beets, sweet potato (in small cubes), leeks, and even eggplant. If the vegetable you want to include has a longer cooking time or absorbs a lot of oil when sauteed (like broccoli and eggplant), microwave in a covered dish until slightly softened with a Tbs. of water before stir frying.

Tasty toppings include toasted walnuts (instructions for toasting nuts here), fresh Parmesan, blue or feta cheese, craisins, fresh peas, kalmata olives or croutons. Don't limit yourself - go wild!