Steak Salad

Name: Steak Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: italian
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; 1/2 cup red wine vinegar; 3 tablespoons lemon juice; 2 teaspoons honey; 2 teaspoons salt; Freshly ground black pepper; 1 cup olive oil

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Lavish Leftovers

Steak Salad

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

896

Total Fat

81

Saturated Fat

20

Carbohydrates

13

Dietary Fiber

4

Sugar

6

Protein

31

Cholesterol

92

Sodium

978

Total: 15 min
Prep: 15 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

896

Total Fat

81

Saturated Fat

20

Carbohydrates

13

Dietary Fiber

4

Sugar

6

Protein

31

Cholesterol

92

Sodium

978

Total: 15 min
Prep: 15 min

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

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

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.