Ingredients
Equipment
Method
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, crumbled blue cheese, lemon juice, and minced garlic until combined. Some chunks of blue cheese should remain — that's the texture you want. Season with salt and pepper to taste. Set aside. (Dressing can be made up to 7 days ahead and stored in a sealed jar in the fridge.)
- Prep the steak: Remove the leftover steak from the fridge and let it sit at room temperature for about 10 minutes. Identify the grain — the parallel muscle fibers running through the meat — and slice perpendicular to them in thin strips, roughly ¼-inch thick. This breaks the fibers and ensures tender bites.
- Build the salad base: In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and red onion if using. Add about half the dressing and toss gently until the greens are lightly coated — not drenched.
- Assemble and serve: Divide the dressed greens between two plates or bowls. Arrange the sliced steak on top in a single layer. Drizzle the remaining dressing over the steak. Serve immediately.
Nutrition
Notes
Net carbs per serving: Approximately 7g (10g total carbohydrates minus 3g fiber).
Any steak cut works. Ribeye and strip bring more richness from marbling. Flank and sirloin are leaner — the blue cheese dressing compensates with its own creaminess. Tenderloin is the most tender but mildest in flavor.
Cooking fresh steak instead of using leftovers: Grill or pan-sear to medium or medium-rare, rest for 5 minutes, then slice. The salad comes together in the time the steak rests.
Dairy-free alternative: Replace the blue cheese dressing with a red wine vinaigrette — 2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, pinch of salt and pepper. Whisk and drizzle.
Refrigerator storage: Store dressing separately in a sealed jar for up to 7 days. Store sliced steak in an airtight container for 3–4 days. Assemble salad fresh — dressed greens go soggy within hours.
Meal prep tip: Make dressing and slice steak on Sunday. Portion into containers with greens, tomatoes, and cucumber kept separate from dressing. Assemble at lunch. Keeps well for 4 days.
Optional additions: Sliced avocado (+3g net carbs), shaved Parmesan, toasted walnuts (if not nut-free), thinly sliced radishes, or a soft-boiled egg.
