When making a hearty dinner salad, one usually thinks of adding grilled chicken. However, cooked steak is equally delicious served over a bed of greens. Leftover steak makes a nice complement to greens, red onions, and cherry tomatoes. This recipe calls for blue cheese but if that's too strong a flavor, substitute with crumbled goat or feta cheese. For the recipe please, read more.

Steak Salad
From Giada De Laurentiis

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. In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese.
2. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
3. Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese.
4. Drizzle more vinaigrette over the steak slices and serve.

Serves 4.

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

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

Makes 1 2/3 cups.

Print recipe with images | without images