I am not a huge beef eater, the irony of it all being an Ohio Native and all. Nonetheless I stepped out and grabbed some dinner with a friend and over the course of the meal we got full and leftovers happened. So on the next day I had steak for dinner!

Salad Ingredients:
4 oz of (leftover) Filet Minion
Kale
Red Onion slices
1/8 cup of Sliced Almonds
1/8 cup of Gorgonzola Cheese

Vinaigrette Dressing:
1/4 cup of balsamic vinegar
1/4 cup extra virgin olive oil
1/4 teaspoon of crushed red pepper
1/4 teaspoon of fresh lemon juice
1/2 teaspoon of honey mustard

I sliced leftover filet into thin strips, sautéed in a non-stick skillet for one minute on each side just to reheat.

For dressing, whisk all ingredients until blended well drizzle over chopped kale, then toss kale until covered. Place kale on the plate, add almonds, onions, cheese, and steak.

Serve immediately.

Bon Apetitè!

XO,

EmJay