My family loves to eat steak on Saturdays, and Sundays of course are left over days, we call them Schroeder suppers, after my mothers family. This recipe is a great way to turn left over steak into a wonderful meal. We like this so much that we have often made it into our Saturday meal with no leftovers for Sunday.
prep time1 Hr
cook time1 Hr
ribeye or your favorite steak
jack daniel's mesquite marinade in a bag
fresh ground pepper (divided) or to taste
russet potatoes, peeled(opt) and cut into chunks
olive oil, extra virgin
bacon, cooked and crumbled
spring salad mix
torn romaine lettuce
purple onion diced
grape tomatoes sliced
shredded sharp cheddar
bleu cheese crumbles
dressing of choice
How To Make
Place the steak in the Jack Daniel's bag and marinate for 1 hr turning over after 30 minutes. Can be marinated longer if you choose.
While the steak is marinating, Preheat an oven to 450 degrees for the potatoes
Peel the potatoes and cut into chunks, then in a bowl, add the oil, pepper to taste, and cajun seasoning to the potatoes and toss to coat evenly.
Cook the potatoes in the oven for 30 minutes, turning half way through. The potatoes should be crispy on the outside and soft on the inside. Set aside.
Remove steak from bag and season with fresh ground pepper. Let the steak sit a room temp for at least 30 minutes for more even cooking.
Preheat grill to at least a 450 degree temp
Grill steak to desired temp and cover with foil or plastic wrap to rest for 5-10 minutes
Prepare the salad by mixing the spring mix and the romaine with the onion, bacon, tomato and cheeses and split into 4 bowls
Add the cooked potatoes to the salads
Slice the steak and place on top of salads
Serve with your favorite dressing, I like either bleu cheese, ranch or a balsamic vinegarette, also mixing the balsamic with the blue cheese is great
Sour dough croutons make a nice addition to the salad as well. Enjoy!
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