Pemberton Cookbook

Cubed Steak Salad

The flavors, colors, and textures in this simple entre make it suitable for luncheon or supper.

3 Servings



Brown the steaks briefly on medium heat.

Remove the steaks and cut into pieces.

Return steaks to the pan. Add the tomatoes and basil.

Reduce heat to low. Simmer 30 minutes.

Allow the steaks to cool slightly while assembling the salad.

Arrange the greens in serving dishes

Pour the steak pieces and tomatoes over the greens.

Sprinkle chopped onion and celery on each.

Serve at once with a creamy dressing.


~Steve and Anne Pemberton, June 2003

Page created June 24, 2003. Anne Pemberton. Edited Tue, December 30, 2003 . AP.