next-day beef salad {ffwd}

Next Day Beef Salad

I have a favorite recipe for a salad made from grilled steak, with a Cuban flair. It’s long been my go-to summer recipe when there’s leftover steak in the fridge. It looks like this week’s recipe for French Fridays with Dorie, Next-Day Beef Salad, introduces some competition all year long!

Next-Day Beef is a perfect way to create a second meal from leftover beef that doesn’t seem at all like leftovers. The meat is diced into small pieces and combined with a variety of fresh and piquant ingredients. Dorie invites us to play with what’s in our refrigerators, making this a doubly practical meal.

Staples for me

Staples for me

I stayed fairly close the written recipe, adding scallions, cornichons, capers, slivered olives, and grape tomatoes. For the peppers, I used a combination of candied jalapeños and peppadew peppers for a mixed dose of sweet and spicy. (As you might expect, I skipped the apple. You’re welcome, Howard.) All of this gets tossed in a mustardy mayonnaise and served on a bed of mixed greens.


For once, I planned ahead, serving steak and baked potatoes one night, making sure there was enough leftover to test out the Next-Day Beef Salad for the next night. This made a light dinner served alongside a loaf of rosemary bread and a wedge of brie with mushrooms. Leftovers of the leftovers made a perfect lunch as well.

Bread And Cheese

I loved all of the ingredients, which are staples in my refrigerator. In some ways, it reminds me of the Cuban salad that I like, but with a completely different flavor profile. The only thing I’d change next time is to cut way back on the dressing. The end result was a bit too creamy for both our tastes. Just one tablespoon or two would have been plenty to bind it all together. I also think a simple vinaigrette would be another variation to try.

Leftover Meat

I’m thrilled to have a new option on the list of repurposing leftover beef. I’m sure I will be making this again.

To see what the other Doristas thought of their beef salads, check out their links here. We don’t post the recipes, but you can find it on page 260 of Dorie Greenspan’s book Around My French Table.


Posted on 27 March 2015, in Beef, French Fridays with Dorie, Salads and tagged , , , . Bookmark the permalink. 19 Comments.

  1. What a delicious salad you made! I’ll come over anytime for “repurposed” beef!

  2. I love the sound your additions of candied jalapeños and peppadew peppers both of which I have never tried but will now look for. I love interesting things in jars to throw into recipes. I have to bicker with Howard… the apple was key. It was the counter balance both in texture and flavor to the salty and spicy ingredients. I beg you. Try it with apple next time.

    • I made the candied jalapenos from last summer’s crop. I can see what you’re saying about the apple. The salad was very piquant, so the apple probably softens it. I promise to try it with apple next time.

  3. trevorsisboom

    That mushroom brie is one of my favorites. So dangerous to have in this house. Like this beef salad, each time I have it here it disappears by the next day. Would love to know more about this Cuban salad…

  4. Looks like this was a winner all across the board. I agree about the dressing—and would have loved to have your rosemary bread and brie as an accompaniment :)

  5. I made this so long ago, Betsy, that I cannot remember if I cut back on the mustart vinaigrette or not. Liz also commented on the overwhelming mustard flavoring. I like mustard and if it is overwhelming, so much the better, so perhaps I didn’t notice. The apple does add a special touch, Betsy, so maybe, if you make it again, you could add the apple to your portion. I suggest it.

    • Mary, it wasn’t the mustard flavor that bothered me, it was just so mayonnaise-y. As someone who likes their tuna salad on the dry side, I should have known to use less. And I promised Diane that I would add apple next time (though probably just to my portion).

  6. Your salad looks perfect, and with that rosemary bread and brie, what’s not to love.
    I’m with you when it comes to cheese, always have something in the refrigerator
    for snacking or cooking purposes.

  7. There are very few cheeses that I haven’t made friends with :-)
    I liked it without the apple, but I am not a fan of apples + mayo.
    Glad you enjoyed.

  8. What a delicious-looking dinner! I have to say that I really liked this salad much more than I was prepared for. And I agree it lends itself to lots of options. The timing on this is great – just in time for hearty cold salad dinners!! Hope you are starting to thaw out!!

    BTW, was that your bread? I’m trying to get back into baking my own bread, I’ve develped some bad habits (like bad bread!) Hope you enjoy the weekend!!

    • This time around, it’s not my own bread, Candy. I have been making Jim Lahey’s No-Knead Bread a couple of times a month. Have you tried that one? Success every time! And hardly any work.

  9. Sounds like you and I both had the same steak-n-potatoes dinner to make the leftovers this time around. My husband liked the first day dinner so much that he looked quite concerned when I started to chop up his leftover steak and mix it with pickles and mayo:-) Thankfully he liked it in the end, otherwise I might have been in trouble.

  10. Now, I want steak for dinner (and another beef salad for lunch tomorrow). I also love the sound of the mushroom brie you had on the side. This salad is so hearty, it can support rich accompaniments.

  11. I could eat this salad anytime! We loved it…and eating it in Florida on a 70 degree day made it a perfect light dinner! Yours looks lovely…and your accompaniments of brie and hearty bread were ideal!

  12. This was good, wasn’t it. I’d make it again, despite being unsure of it at first.

  13. I agree that this salad was great and I love all the options for changing it up! That dinner you made, with the salad and brie with bread…mmmmm…that sounds really, really good.

  14. I think this could be really good with a simple vinaigrette. I like that idea a lot. I’m so impressed by your planning ahead. I roasted chicken just so I could make this salad.

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