Steak Salad

October 26, 2005 | Filed Under Salads, Beef 

I made a nice steak salad courtesy of Giada’s recipe: Pan fried rib eye steak, cut in stripes, then placed of a bed of a salad mix of romaine lettuce, baby arugula, endive, cherry tomatoes, and red onions. Splash some Red Wine Vinaigrette and you’re good to go.

The mix of the salad and the dressing go well together and taste very good. I liked the combination of the crunchy, cool, fresh romaine lettuce, together with the spicy, smooth, flat arugula. The color of the red onion and cherry tomatoes offset by the different colored greens from the romaine lettuce and arugula, and then the dark-colored steak slices make a colorful presentation.

The recipe calls for Gorgonzola cheese, but I left it out since I didn’t have any on hand. The missing ingredient did not take away from the success of the salad. It still tasted good and filling.

Paz

Steak Salad

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

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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