Insalata Mista con Carne

Total Time:
17 min
Prep:
12 min
Cook:
5 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 1/2 cup white vinegar
  • 1/2 cup corn oil
  • Salt and pepper
  • 1 (6-ounce) skirt steak
  • Soy sauce, for basting
  • 1 large romaine heart, cut into 1 1/2-inch pieces
  • 1 teaspoon dried oregano, crushed
  • 1 tomato, sliced
  • 1 red onion, cut into rings
  • 3 kalamata olives, sliced
  • 2 pepperoncini
Directions
Vinaigrette:
  • Place vinegar in a medium bowl. Slowly whisk in the oil until emulsified. Season with salt and pepper, to taste.

  • Steak:

  • Preheat the broiler.

  • Broil skirt steak until cooked to desired temperature, about 5 minutes. While broiling, baste it occasionally with soy sauce. Remove from heat and let stand while you prepare the salad.

  • Salad:

  • Place lettuce in a large bowl. Drizzle with some of the vinaigrette, sprinkle with oregano, and season with salt and pepper, to taste; toss to combine. Add more dressing, if desired. Divide salad among 2 plates. Arrange tomato, onion, olives, and pepperoncini around the plate.

  • Slice steak into thin pieces and divide evenly among salads. Serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    Recipe courtesy of Giada De Laurentiis