Thursday, July 27, 2017

Leftover Steak & Blue Cheese Grain Bowl

Leftover Steak & Blue Cheese Grain Bowl {Low-FODMAP, Gluten-Free}  /  Delicious as it Looks

Well, I have had the most difficult time getting back into the swing of things since getting back from our little mini-vacation to LA. I've been busy playing catch-up on my work (even though I tried to work ahead before we left - I guess it wasn't enough!), so I haven't had much time or energy to work on the blog. But here I am, refreshed and full of inspiration from being someplace other than Iowa! I came back from LA with a bunch of ideas for recipes, but I just need to find the energy to carry them out.

For now, we'll talk about a recipe I came up with a couple of months ago. You know how delicious a perfectly cooked steak ordered at a restaurant is? But how they sometimes just give you too much to eat in one sitting? And how you really want to take it home with you, but reheating the steak ruins it? I have the solution for you: A cold Leftover Steak and Blue Cheese Grain Bowl!

In my opinion, a leftover, perfectly cooked, medium-rare steak is pretty good eaten cold. Much better than trying to reheat it, which I've found is pretty much impossible to do without overcooking it. So, you could make a sandwich with the steak or throw it on a salad, or you can do like I did and make a grain bowl. Grain bowls are all the rage right now, and I love them because they are so healthy and easy to make. I usually have cooked quinoa in my fridge, ready and waiting to be eaten, so I threw that on along with some salad greens, carrots and tomatoes. Blue cheese goes awesome with steak, so my blue cheese dressing was the perfect way to top off the bowl.

Perfect to take to work for lunch!

Leftover Steak & Blue Cheese Grain Bowl {Low-FODMAP, Gluten-Free}  /  Delicious as it Looks

print recipe

Leftover Steak & Blue Cheese Grain Bowl
Low-FODMAP, Gluten-Free, Low-Lactose
serves 1


1 cup crisp lettuce (such as iceberg, butter or romaine)
1/4 cup shredded carrots
1/2 cup cooked quinoa
5 cherry or grape tomatoes, halved
cold leftover steak, chopped
1/4 cup Low-FODMAP Creamy Blue Cheese Dresssing
1 tablespoon crumbled blue cheese


Place lettuce in the bottom of a bowl. Arrange carrots, quinoa, tomatoes and steak on top of lettuce. Top with the dressing and sprinkle with blue cheese. Stir and enjoy!

Low-FODMAP Leftover Steak & Blue Cheese Grain Bowl   /  Delicious as it Looks

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