On Jul 8, 1:01*am, Christine Dabney > wrote:
> Heya folks,
>
> I have leftover tri-tip from the Fourth. *I made a nice steak salad
> last night for work, but it didn't come close to the steak salad I had
> last year at the Plaza Cafe in Santa Fe. * *I am trying to recreate
> that, at least as much as I can remember. * So far, I am caramelizing
> sweet onions, and I might try to saute some mushrooms, to go along
> with it. Blue cheese will be a part of it, I think. *Tomatoes too, I
> think.
> The Plaza Cafe one had a corn relish in it too..and I have some TJs
> corn chile relish. I did add some last night, and it was good...
>
> Which brings me to my question. *If you make steak salads, what you
> YOU put in them? *I am interested in all your variations... *Maybe I
> can get some good ideas from you. I have a LOT of leftover steak...

We might use this:

Seizure Salad

5 cloves garlic
1/2 t salt
1/2 t dry mustard
1/4 t pepper
1/4 t cayenne
2 t worcestershire sauce
2 T lemon juice
tabasco sauce
1 egg
1/2 C oil
Romaine lettuce
Freshly grated Parmesan to taste
Croutons, optional

In a blender or mini-food processor, chop the garlic with the salt.
Add the mustard, peppers, worcestershire sauce, lemon juice.
Vigorously shake Tabasco into the blender while counting to five.
Add the egg and oil, and process until creamy. Toss the lettuce
with enough dressing to cover, and add cheese and croutons.

It is NOT for the faint of heart.

Works with steak or grilled chicken.

Cindy Hamilton