Steak Salad Baskets

Name: Steak Salad Baskets
Ingredients: 2-1/2 cups shredded Asiago cheese; 3/4 pound beef ribeye steak, thinly sliced; 1/2 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 2 cups julienned peeled cucumbers; 1 cup shredded carrots; 1/3 cup pitted Greek olives, halved; 2 tablespoons olive oil; 4 teaspoons red wine vinegar; 1 tablespoon minced fresh oregano

10 ingredients

4 steps

Ingredients

2-1/2 cups shredded Asiago cheese
3/4 pound beef ribeye steak, thinly sliced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups julienned peeled cucumbers
1 cup shredded carrots
1/3 cup pitted Greek olives, halved
2 tablespoons olive oil
4 teaspoons red wine vinegar
1 tablespoon minced fresh oregano

Directions

1

Heat a small nonstick skillet over medium-high heat. Sprinkle 2 tablespoons cheese over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.
2

Using a spatula, carefully remove cheese mixture and immediately drape over an inverted shot glass or miniature muffin cup; cool completely. Repeat with remaining cheese, forming 20 baskets.
3

Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook steak over medium-high heat until no longer pink. Cool and drain, discarding pan juices; place in a large bowl. Add the cucumbers, carrots and olives.
4

Combine the oil, vinegar, oregano, and remaining salt and pepper; add to steak mixture and toss to coat. Place about 3 tablespoons salad in each basket. Serve immediately.