Leftover night revived.
Tonight is left over. Well almost left over. Last night skirt steak was the perfect opportunity to prepare it with a nice crisp green salad with a simple vinaigrette.
I warmed up the skirt steak lightly crisp the crust and sliced it thinly. The vinaigrette is the usual one, 1 part vinegar, 3 parts olive oil with salt.

We do enjoy cold meat with our salad. Sometimes I also add it to the salad before mixing it so it takes up all the vinaigrette sauce that I made. An easy way to have a new meal with leftovers.