Faith Middleton's Food Schmooze

Easy, Breezy Steak Salad

Servings

4

Servings

4

Ingredients

Steak Salad

1/2head romaine lettucecut into bite-size pieces
1head Belgian endivelarge, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onionthinly sliced into rings
3cups baby arugulafresh
12 cherry tomatoeshalved
4ounces gorgonzolacoarsely crumbled
red wine vinaigretterecipe below
salt
black pepperfreshly ground
1pound steak(such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled

Red Wine Vinaigrette:

1/2cup red wine vinegar
3tablespoons lemon juice
2teaspoons honey
2teaspoons salt
black pepperfreshly ground
1cup olive oil

Instructions

Steak Salad

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:

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