- 1 pound leftover cooked boneless steak, sliced thin
- 1 rib of celery, sliced thin diagonally
- 1 cup drained giardiniera (assorted pickled vegetables, available at most supermarkets), chopped if desired
- 1/4 cup chopped drained bottled roasted red peppers
- 1/4 cup chopped fresh flat-leafed parsley leaves
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce, or to taste
- red-leaf lettuce leaves for lining the plates
- In a large bowl toss together the steak, the celery, the giardiniera, the roasted peppers, the parsley, the oil, the Worcestershire sauce, and salt and pepper to taste. Divide the lettuce leaves between 2 plates and mound the steak salad on top of them.