Leftover Steak Salad with Parmesan Peppercorn Ranch

Name: Leftover Steak Salad with Parmesan Peppercorn Ranch Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 10 ounces leftover steak, trimmed of fat and very thinly sliced; Chili powder to taste; 1 head iceberg lettuce; 2 large ripe tomatoes, cored and cut into thin wedges; 1 or 2 ripe avocados, to your taste, halved and pitted; 2/3 cup buttermilk; 2/3 cup sour cream; 2/3 cup mayonnaise; 1 medium-size red onion, finely chopped; 1/2 cup finely grated Parmesan cheese; 3 cloves garlic, minced; 2 to 3 tablespoons chopped fresh parsley leaves, to your taste; Freshly ground black pepper, preferably coarsely ground, to taste

Servings: persons

8 to 10 ounces leftover steak, trimmed of fat and very thinly sliced
Chili powder to taste
1 head iceberg lettuce
2 large ripe tomatoes, cored and cut into thin wedges
1 or 2 ripe avocados, to your taste, halved and pitted
2/3 cup buttermilk
2/3 cup sour cream
2/3 cup mayonnaise
1 medium-size red onion, finely chopped
1/2 cup finely grated Parmesan cheese
3 cloves garlic, minced
2 to 3 tablespoons chopped fresh parsley leaves, to your taste
Freshly ground black pepper, preferably coarsely ground, to taste

1
Put the steak in a small bowl and dust it with a little bit of chili powderseveral good-size pinches will do; set aside.
2
To assemble the salad, core the lettuce and cut into a number of thin wedges.
3
Arrange 3 wedges in a fan-shaped pattern on each individual salad plate, leaving a little room between the wedges.
4
Place a few tomato wedges in one of the spaces.
5
Score the flesh of the avocado down to the skin.
6
Scoop out the flesh and scatter the avocado dice in the other space between the wedges.
7
Make the dressing by blending all of the dressing ingredients together in a medium-size bowl.
8
Either spoon dressing over each salad, or pass the dressing at the table.

1287

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 to 10 ounces leftover steak, trimmed of fat and very thinly sliced, Chili powder to taste, 1 head iceberg lettuce, 2 large ripe tomatoes, cored and cut into thin wedges, and more.

Yes, Leftover Steak Salad with Parmesan Peppercorn Ranch Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Leftover Steak Salad with Parmesan Peppercorn Ranch Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions