Steak and Strawberry Salad

This meal was a leftover culmination in an attempt for a fairly healthy (if you ignore the slabs of yummy red meat) dinner.  I had remaining Poppyseed dressing and another heart of Romaine, so I tossed this together and it was really wonderful.  Again, very quickly made and filling to boot!


4 3 ounce steaks, about one inch thick (I am cooking for 4, hence 4 steaks)

1 Tablespoon extra virgin olive oil

1 Tablespoon fresh ground sea salt

1 Tablespoon fresh ground black pepper

1 Tablespoon dried oregano

1 quart strawberries, rinsed and thinly sliced

1/2 pound block extra sharp cheddar cheese, cubed

1 cup Poppyseed dressing

1 Romaine heart, sliced into one inch strips


  • Rinse steaks in cool water and pat dry with a paper towel.
  • Slather with olive oil and spices.
  • Over medium to high heat, cook on each side for about 2 minutes, until a nice caramel colour forms.
  • Cool and slice into thin strips.
  • Pour poppyseed dressing over strawberries, coating well.
  • Fold strawberries into lettuce.
  • Serve salad onto the plates and evenly spread cubed cheese over top.
  • Arrange steak strips and serve.


2 Comments to “Steak and Strawberry Salad”

  1. One word – yum!

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