Turn leftover meat from Flank Steak with Parsley-Garlic Sauce (page 194) into one of these weeknight dinners. The steak for the salad can be served cold, while the steak in the fajitas will warm through as it gets cooked with the rest of the ingredients.

Ingredients

　　1 cup salsa, homemade (see page 59) or store-bought

　　2 teaspoons balsamic vinegar

　　Coarse salt and freshly ground pepper

　　3 large bunches arugula (about 1 1/4 pounds), washed well and dried

　　1 pound cooked flank steak (see page 194), thinly sliced against the grain

　　1/2 cup crumbled fresh goat cheese (2 ounces)

　　In a large bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula, and toss to coat. Divide salad among four plates; top with steak and goat cheese.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.