STEAK SALAD BASKETS

Steak Salad Baskets image

Our Test Kitchen created crunchy homemade cheese baskets to hold a satisfying salad packed with tender steak, crunchy cucumbers and flavorful olives.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 1h5m

Yield 20 appetizers.

Number Of Ingredients 10

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

Steps:

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., 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., 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., 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.

Nutrition Facts : Calories 111 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 143mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.