Photo: Steak Salad Recipe
Ingredients
- 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
Directions
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:
- 1/2 cup red wine vinegar
- 3 tablespoons lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- Freshly ground black pepper
- 1 cup olive oil
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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By Emmzodi
on April 30, 2012
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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.
By MG Loves Brunch
El Paso, TX
on February 27, 2012
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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!
By SunsetSuper
San Francisco, CA
on December 27, 2011
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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.
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