Dilly Beef Salad

This cold beef salad is a great way to use up leftover roast or steak. Cubed cooked beef gets tossed with green pepper, sliced stuffed olives, and chopped pickled onions, then dressed in a mayonnaise-based sauce that’s got some real personality.

The dressing is where things get interesting. Beer thinned into the mayonnaise loosens it into a lighter, more pourable consistency and adds a malty, yeasty undertone you can’t get any other way. Dill weed, dry mustard, and lemon juice layer on herbal freshness and tang that keeps the rich mayo from feeling heavy.

Pickled onions do double duty. Chopped into the salad, they add sweet-sour crunch throughout. Whole ones on top as garnish give each plate a sharp, vinegary pop alongside the stuffed olives.

The hour-long chill after tossing is what makes this worth waiting for. The beef absorbs the dressing, the dill perfumes everything, and the flavors meld into a cohesive salad rather than a collection of cold ingredients.

Kitchen Tips

• Use leftover roast beef, grilled steak, or even deli roast beef cut thick and cubed. The meat should be tender enough to eat cold without being chewy.
• Don’t overdress. The mayonnaise mixture should coat the ingredients lightly, not drown them. You can always add more after chilling.
• A lager or pale ale works best for the dressing. Hoppy IPAs can make the dressing bitter.

Variations

• Serve on a bed of crisp lettuce or stuff into pita pockets for a hearty lunch.
• Add diced celery for extra crunch and freshness.
• Swap dill for fresh tarragon and use white wine instead of beer for a French-inspired twist.