Steak Salad

Total Time:
15 min
15 min

4 servings

  • 1/2 head romaine lettuce, cut into bite-size pieces
  • 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
  • 1/2 red onion, thinly sliced into rings
  • 3 cups fresh baby arugula
  • 12 cherry tomatoes, halved
  • 4 ounces Gorgonzola, coarsely crumbled
  • Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper
  • 1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
  • Red Wine Vinaigrette:
  • 1/2 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup olive oil

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.

Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

Red Wine Vinaigrette:

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

Yield: 1 2/3 cups

Prep Time: 5 minutes

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    67 Reviews
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    This was delicious! I took the advice of another reviewer and added a squeeze of Dijon, along with two cloves of minced garlic. The dressing was one of the best I've ever tried, and I'll definitely be making that often.
    My wife said she loved it, and will make this every week. I normally cook for her on Sundays (since she cooks most every other night of the week), and for her to say this was encouraging to say the least. My variations were to eliminate the blue cheese, and to add black olives. I did season the steak part well with liquid smoke marinade and some other spices.... I also did not use red onion. The vinaigrette was amazing - there's really no reason to buy store stocked salad dressings....
    My boyfriend and I were looking for a simple dinner (he wanted steak) so we compromised on a steak salad and this one was amazing!!!
    My daughter requested a steak salad with tomatoes and blue cheese for her birthday a few weeks ago. I didn't have to look very far as I came upon this recipe. It is delicious. I doubled the recipe as we were feeding 9 people. I portioned it onto the plates, topped it with the grilled steak and cheese. We had plenty. I used tri-tip. This would also be great topped with salmon or chicken. A great versatile salad.
    This is a great base recipe that can easily be adapted to your tastes. After reading the reviews, I decided to make the vinaigrette as specified (even the 2 tsp salt, which I was thinking would be too much. After tasting it, I decided to add a spoonful of Dijon mustard and a couple of minced garlic, and I was very happy with the result. I don't see a need to reduce the amount of oil or salt. This will be my house dressing from now on, so I am happy it made more than I needed for one meal. As for the salad, today I used packaged mixed greens, red onion, tomato, cucumber, avocado, feta, and grilled tenderloin (which I had seasoned with Montreal Steak Spice. Wonderful.
    Quick fresh and healthy summer dinner - yum!
    Great recipe, easy to make and very tasty! For all of you who cut down on the dressing: my advice is make the whole amount and keep the leftover for other salads. It is very good on my spinach/mandarin orange/candied almond salad. Anyway, this is a great recipe, even my kids like it!
    I wouldn't change a thing! It's a perfect recipe! The dressing is so light and fresh. Some reviews suggested less oil but I disagree (it's too sour with less oil. I tried it. I also made the mistake of having my butcher slice the steak in strips and then I sautéed them. Although still good, I should have grilled and then sliced. I will do that next time for sure! Giada knows best!
    this salad was delicious. i will definitely make it again. i used trader joes bagged organic lettuce mix and followed the recipe exactly. simple, easy, and good!
    LOVE this recipe. I've been making it 3-4 times a month since I found it and no one's grown tired of it. I did make a pretty substantial modification to the dressing though. As others have noted, in the quantity indicated here it would drown the salad (though even before I modified the recipe I served the dressing on the side because everyone in my house has a different amount of dressing that they like on a salad.
     I changed the dressing to 1/4 C olive oil, 1/4 C Red Wine Vinegar and 3 Tbl. freshly squeezed lemon juice. I left the quantities of salt, pepper and honey as-is.
    Great flavor! The acidity of vinegar and lemon juice cut any meat fatiness. Easy digestion. I used "John Soules Foods" fully-cooked and seasoned steak strips (found at Sam's Club. Kudos on flavor and texture herb salad (pre-packaged, tomato, cucumber, Kalamata olives; and Feta cheese. Surprisingly light and filling. Delicious!
    Fantastic! I did reduce the olive oil to 1/2 cup and the vinegar to about 1/3 cup...the full amount would have drowned thie salad. This is a really satisfying, hearty entree salad for dinner with the addition of avocado, red bell pepper, and cucumber. Yummy.
    Excellent. We have made this several times with summer using leftover steak and were very pleased. Followed the recipe exactly and would not change a thing. Yummy!
    This was wonderfully easy and yummy. I had some leftover steak from the previous night's dinner and this was the perfect way to use it. I did follow some reviewers' suggestions: added hard boiled eggs (2), used feta because that was what I could find, and slowly added olive oil to dressing until I didn't obviously taste the vinegar but not too oily either. Also, I did heat the dressing over super low heat to really get the honey melted and mixed in well. I only did this for about a minute and it worked beautifully. Also, I used romaine and two different lettuces from the farmer's market: one red and one butter. Can't wait to have this again.
    it was very good but i only used 1/4 of the vinaigrete wicht i was sceptical bout but turned out awsome.
    Used butter lettuce instead of romaine. Didn't have enough crunch, but still worked very well in the whole combination. We added jalapenos for some extra zip, and three thinly sliced radishes for color. These were great additions! Worked well with the endives. Took someone else's advice of using less olive oil, which was a good tip. This salad is AMAZING, easy to make and soooo good! Will use romaine lettuce next time as per Giada.
    This is a great simple start to a salad. I'd never made a vinaigrette before and it was even more simple than I had imagined. But, like other reviewers I definitely recommend reducing the olive oil. Add it 1/8 of a cup at a time and taste as you go. Just when you start to taste the oil is when you've got enough. I also added a bit more honey than the recipe called for.
     I added grilled mushrooms, asparagus and red bell pepper slices and topped with bleu cheese crumbles. Excellent dinner!
    I have made this dish for several years now and we always like it. It is almost a mirror of one of the dishes at our favorite restaurant, it's also one of their signature dishes because they wood grill their steak. I add as a final topping a sprinkling of crispy fried sliced shallots. I suggested this idea to the restaurant and now they are adding the shallots too! Other than the shallots I fix my salad just like Giada does, it is exactly the right marriage of flavors and textures and usually appeals to summertime company both men and women. It's also healthy and easy on the budget so you can splurge on a good wine to accompany it. The salad has some good strong flavors that calls for a nice Cabernet or even a Zin. A refreshing dessert following this dish is a hollowed out big lemon stuffed with lemon sorbet topped with a mint sprig!
    One of my first things I made from Giadas recepies and been in love with it since, also easy to make and great warm or cold.
    My boyfriend is always asking me to make this steak salad. I normally use baby spinach instead of romaine. The gorgonzola, tomatoes, steak & dressing are an amazing combo.
    My salads are always everything but the kitchen sink. I just used mixed greens, boiled some eggs, marinated the beef strips in a little of this and that, and the end result was WOW! I added some crumbled bleu cheese, raisins, and lots of fresh veggies.
     The vinegrette I tinkered with to my liking, I heated mine on LOW heat over the stove to break down the honey. I added a little more RWVinegar and honey than called for, but thats just my personal taste...some good herbs that would go well might be basil, was yum yum!!!!!!
    We really like this salad--in fact I'm making it tonight! I do agree with one reviewer about the olive oil. I use about 1/2 cup instead of a full cup of oil. That really allows all the flavors to come through.
    The salad recipe is wonderful! The dressing, however, needs some adjusting. The measurements can't possibly be right. I followed it to a T, and it tasted like pure olive oil. Something is not right with it.
    I made my own steak salad, but I did use this dressing and it turned out great! The sweetness the honey adds goes perfect with the steak. It is so easy to make! I will definately be using this over and over again. (My salad had some chopped cilantro in it as well that blends nicely with the dressing!)
    I made this for a potluck and people really liked it. The best part is the salad vinegrette. I have varied the salad by substituting dried cranberries and pecans for the tomatoes and onions. I used a "flat iron steak". Seared it in a heavy pan on top of the stove and then baked it for ten minutes at 375. I let it cool covered at room temp then refrigerated overnight. The next day it sliced perfectly.
    I've made this and utilized leftover prime rib and leftover grilled London Broil. Perfect for a warm evening
    We loved this salad. Panera used to have a similar one but we like this one better. Bag Spring Mix and arugula works well and we used bleu cheese instead of gorgonzola. The dressing is amazing and you just feel so healthy afterwards. We did add slices of granny smith apple and that really put the salad over the top! Thanks Giada.
    I thought that this recipe was very good for one thing you get to utilize one fo your left over's from the night before and with the taste from the cheese and the sweet honey and then you have this little bite from the yummy vinaigrette it brings all of your taste bubs alive and it's so easy I have all so used the vinaigrette for marinating this in chicken over night it was out of this world.
    yummy and simple
    Tasty, light, and simple
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