I overestimated how much our dinner guests could eat and so two grilled prime rib steaks ended up in my refrigerator. Since, in my opinion, a good cold steak is better than a re-grilled hot steak,  I thought “salad.” Because it was unplanned, I had to hunt through my fridge and pantry for complimentary ingredients, but I do believe it was a successful hunt. Totally tasty!

Prime Rib-Bacon-Bleu Salad3 cups chopped iceberg lettuce

3 cups baby spinach

2 stalks celery, finely diced

1/2 cup carrots (I used matchstick but grated works well too)

3 scallions, sliced thin

6 slices turkey bacon, lightly fried and chopped

1 firm but ripe avocado, pitted, peeled, and diced

1-1/2 lbs grilled and chilled prime rib steak (or other steak), diced

1/3 cup french-fried onions (I used Fresh Gourmet brand from the salad dressing aisle)

1/2 cup crumbled blue cheese (or feta if blue makes you blue)

Dressing of your choice (recommend: ranch, blue cheese, or raspberry walnut vinaigrette)

1) Easy: Layer each of four plates as follows: iceberg lettuce, spinach, celery, carrots, scallions, bacon, avocado, prime rib, french-fried onions, and blue cheese; serve with your favorite dressing

Servings: 4


Now this is a salad for guys! And I certainly enjoyed it myself. The only mistake I made, which was pretty much rectified by the addition of our favorite steak sauce (A-1), was in overcooking the meat since our family leans toward medium-rare. Pointer: Watch that grill!

1-1/2 lb London Broil

olive oil

sea salt

ground black pepper

2 large potatoes, sliced 1/4″ thin

3 scallions, sliced thin

4 cups romaine lettuce, chopped

2 cups spinach

4 Campari tomatoes, sliced thin

1 avocado (pitted, peeled, and sliced thin)

1 cup black olives, halved

12 whole pepperoncinis

1/4 cup steak sauce (I used A-1)

1) Rub both sides of London Broil with olive oil; grill according to taste; let sit 5-10 minutes; lightly sprinkle with salt and pepper, slice thin, place in medium bowl, and refrigerate

2) Using a grill pan, heat 1 tbsp olive oil over medium-high heat; add potato slices and lightly sprinkle with salt and pepper; cook 2-3 minutes each side until grill marks appear and potatoes cook through; remove from heat, place in medium bowl, and refrigerate

3) Toss green onions into grill pan and heat 1-2 minutes, stirring constantly; remove from heat, place in small bowl, and refrigerate

4) Assemble salad: scatter romaine and spinach over plate, arrange London Broil and potatoes down center, arrange tomatoes, avocado, black olives, and pepperoncinis around steak and potatoes; scatter grilled green onions over London Broil; drizzle steak sauce over meat and potatoes

5) Serve with salad dressing (Ranch was our choice–and it was a good one)

Serves: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/02/12


A double-birthday celebration calls for a doubly good salad. I chose flat-iron steak and lobster. Mind you, lobster is rarely on our menu, expensive buggers that they are, but my favorite grocery store had a special buy on the small ones and I couldn’t resist. Thumbs up times four!

Olive oil

1 lb mixed mini potatoes (I used “Celebration” purple, red, and white potatoes), cleaned and quartered

sea salt

ground black pepper

1-3/4 lb Flat-Iron Steak

6 cups chopped iceberg lettuce

2 cups baby spinach

2 Roma tomatoes, quartered and slice thin

3 green onions, sliced thin

1/2 cup shredded italian blend cheese (parmesan, romano, asiago)

7 tbsp butter, divided

1 tbsp lemon juice

6 small lobster tails (shelled, deveined, and chopped coarsely)

2 tbsp chopped parsley

1) Preheat oven to 200 degrees for warming; preheat outdoor grill for steak (if you prefer to use a stovetop grill pan, heat 5 minutes or so before you grill steak)

2) Heat 1 tbsp olive oil in large grill pan over medium heat; add potatoes and cook 12-15 minutes, stirring often, until just done; add salt and pepper to taste and place in oven to keep warm

3) Rub 1 tbsp olive oil into steak (top, bottom, and sides) and grill until you reach desired doneness (for a 1-1/2″ thick medium rare, I grilled about 8 minutes each side)

4) While steak grills, assemble salad on 4 plates as follows: iceberg lettuce and spinach scattered over plate; tomatoes layered in one corner and sprinkled with green onions; potatoes piled in opposite corner; cheese sprinkled over entire salad; set aside

5) Remove steak from grill and let sit on cutting board 5-10 minutes

6) Meanwhile, in large skillet over medium heat, melt 1 tbsp butter (reserving 6 tbsp); add lobster pieces and cook, stirring occasionally, 3-4 minutes until cooked through; remove from heat and set aside

7) Melt reserved 6 tbsp butter in small bowl in microwave on low heat (about 1 minute); stir in lemon juice and set aside

8) Thinly slice steak; divide steak between salads, placing down center of each plate; scatter lobster pieces over steak; drizzle melted lemon-butter over steak and lobster and potatoes; scatter parsley over salad and serve with your favorite dressing (don’t forget to sing “Happy Birthday”)

Servings: 4