How to Make Delicious Leftovers from Steak Salad

In our “Great for Leftovers” chapter from the Plated cookbook, we share simple recipes that are easy to make in large batches, which can then transform into an entirely new meal with just a few ingredient additions.

Plated cookbook debuts on May 17th, and as loyal readers, we’re giving you an advanced look at a few of the entirely brand new recipes inside. Below find a key recipe from one of our favorite chapters called “Great for Leftovers.” In it are simple meals that are easy to make in large batches, which can then transform into an entirely new meal with just a few ingredient additions.

Follow below to discover how Herb Marinated Steak with Tomato, Onion, and Herb Salad can easily transform into Steak Gyros with Yogurt Sauce.

Serves 2 + 2 leftovers

Skirt steak is an ideal cut for quickly soaking up flavor (and then cooking in even less time), plus it will hold up all week long. Marinated onions and tomatoes soften as they sit and make for especially great leftovers in sandwiches, on their own as a salad, or, in this case, tucked into a gyro.

1 sprig fresh rosemary
2 sprigs fresh oregano
1 sprig fresh thyme
1 clove garlic
2 lemons
¼ teaspoon crushed red pepper
4 tablespoons extra-virgin olive oil
1 ½ pounds skirt steak
5 beefsteak or heirloom tomatoes, or 2 cups grape tomatoes
1 small red onion
¼ bunch fresh flat-leaf parsley
¼ bunch fresh basil
⅓ cup crumbled feta cheese
Kosher salt and ground pepper

For leftover gyros:
2 large pitas
2/4 cup Chobani Greek yogurt
Leftover steak
Leftover tomato salad, onion, and herb salad
Kosher salt and freshly ground black pepper

1. Roughly chop the rosemary, oregano, and thyme leaves. Roughly chop the garlic. Zest 1 lemon and halve both.

2. In a medium bowl, combine the rosemary, oregano, thyme, garlic, lemon zest, juice of 1 lemon, and the crushed red pepper. While whisking, slowly add 2 tablespoons of the olive oil. Add to a large resealable plastic bag along with the steak, shake to coat, and set aside to marinate for at least 30 minutes at room temperature or overnight in the fridge.

3. While the steak marinates, cut the tomatoes into 1/2-inch wedges (or halve them, if using grape). Halve the onion and slice it as thinly as possible. Pick the parsley and basil leaves from the stems.

4. In a large bowl, whisk together the juice of the remaining lemon and 2 tablespoons olive oil to make the dressing. Taste and add salt and pepper as needed. Set aside.

5. Heat a grill to medium-high or a grill pan over medium-high heat. Remove the steak from the marinade, allowing the excess to drop off. Season generously on both sides with salt and pepper. When the grill or pan is hot, add the steak and cook until browned on the outside and medium-rare, about 3 minutes per side. Remove and set aside to rest for 5 to 10 minutes before thinly slicing against the grain.

6. While the steak rests, add the tomatoes, parsley, basil, and feta to the bowl with the dressing and toss to coat.

[Before serving, set aside half the steak and half the tomato salad and save for leftovers. Store separately in the refrigerator for 1 to 2 days.]

7. Serve the steak with the salad alongside.


1. Toast the pitas. Season the Chobani Greek yogurt with salt and pepper.
2. Top the pita with steak and salad, dollop with the Greek yogurt, and serve.

Don’t forget to pre-order the cookbook! If you’re among the first 1,000, you’ll also be able to receive a set of two limited-edition dish towels.
Details here.


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