It’s pretty rare for us to have leftover steak. Steak is a favorite at our house and the boys will gladly stuff themselves rather than leave any for the next day. Once in a while, however I am lucky enough to have a bit to put away for a steak salad. The crisp-fried shallots are a must! Serves 2.
- 1 t. dijon mustard
- 1t. white wine vinegar
- 2 T. olive oil, divided
- salt and pepper
- 1/2 shallot, sliced thinly
- 2 eggs
- 1 C. leftover sliced steak
- 3 C. baby spinach leaves
Mix the mustard, vinegar, and 1 1/2 T. of the oil in a jar with a little salt and pepper. Shake to emulsify and set aside. Heat a nonstick skillet over medium-high heat with the rest of the oil. When the oil is hot, add the shallots and fry until crisp and brown. Set aside on a paper towel to drain. Lower the heat to medium and fry the eggs in the shallot-oil until just set. Don’t overcook the eggs, you want the runny yolk to become an ingredient in the salad dressing. If you need to set the whites faster you can cover the pan with a lid for a minute. Divide the spinach leaves among two bowl and top with the steak slices. Shake the dressing and pour over the salads. Place a fried egg on top of each salad. Sprinkle the shallots over the eggs and give it a final dash of salt and pepper.
Oh pretty. My kind of salad!