Steak Salad Baskets

• 2-1/2 cups shredded Asiago cheese
• 3/4 pound beef ribeye steak, thinly sliced
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 cups julienned peeled cucumbers
• 1 cup shredded carrots
• 1/3 cup pitted Greek olives, halved
• 2 tablespoons olive oil
• 4 teaspoons red wine vinegar
• 1 tablespoon minced fresh oregano

1. Heat a small nonstick skillet over medium-high heat. Sprinkle 2 tablespoons cheese over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.
2. Using a spatula, carefully remove cheese mixture and immediately drape over an inverted shot glass or miniature muffin cup; cool completely. Repeat with remaining cheese, forming 20 baskets.
3. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook steak over medium-high heat until no longer pink. Cool and drain, discarding pan juices; place in a large bowl. Add the cucumbers, carrots and olives.
4. Combine the oil, vinegar, oregano, and remaining salt and pepper; add to steak mixture and toss to coat. Place about 3 tablespoons salad in each basket. Serve immediately.

cheese, beef ribeye steak, salt, pepper, cucumbers, carrots, olives, olive oil, red wine vinegar, fresh oregano

Taken from www.tasteofhome.com/recipes/steak-salad-baskets/ (may not work)