Leftover Steak Salad with Crispy Pan Croutons & Maple Dijon Vinaigrette

Bringing leftover fillet steak back to life in a salad of shaved fennel, crunchy cos, parsley, avocado and pickled onion that’s tossed through a maple dijon vinaigrette and topped with feta and crispy pan croutons made from stale sourdough.

If you’ve found yourself so lucky as to accumulate leftover steak / and you’re sick of shoving it into a sandwich the next day, then this leftover steak salad with crispy pan croutons is the perfect ‘use-it-all’ meal to add to your lunch repertoire.

Many people ask me how I plan my salad recipes at lunch and the honest answer is I don’t. Most of the time, the best salads come from clearing out and making use of what you have – one of my favourite things to do is making a meal out minimal ingredients, you just got to think outside the box! Here’s some leftover lunching inspo for you…

Lunch

Dinner

Quick Sticks

Serves 1

Prep Time 10 Mins

Cook Time 5 Mins

Method

1
Make the crispy pan croutons - place the torn sourdough in a large bowl. Add the oregano, olive oil, a good pinch of salt and some cracked pepper. Toss well. Heat a large frypan over a medium heat. Add the bread to the pan and toast until golden and crispy, tossing regularly. Set aside.
2
Add all the ingredients for the maple dijon vinaigrette to a large bowl. Whisk until combine. To the bowl add the shaved fennel, baby cos, parsley, micro greens, slices of steak, avocado and pickled onion. Toss gently, ensuring the steak has been properly dressed in the vinaigrette.
3
Serve into a bowl and top with the crumbled feta and crispy pan croutons.

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