This is a print preview of "Italian Steak Salad" recipe.

Italian Steak Salad Recipe
by John Spottiswood

Italian Steak Salad

We adapted this from a Giada De Laurentis recipe. It's simple, but incredibly delicious. Our kids powered through more than we imagined possible. No leftovers at all! The biggest change was serving the steak hot of the grill instead of chilled. That makes a huge positive difference I think...as the warm steak contrasts wonderfully with the cool greens and cheese.

Rating: 3.7/5
Avg. 3.7/5 5 votes
Prep time: Italy Italian
Cook time: Servings: 6

Ingredients

  • 1/2 head romaine lettuce, chopped into bite sized pieces
  • 1 large head Belgian endive, thinly sliced
  • 3/4 red onion, thinly sliced into rings
  • 4 1/2 cups fresh baby arugula
  • 18 cherry tomatoes, halved
  • 4 ounces Herbed Goat Cheese or Gorgonzola, coarsely crumbled
  • Salt and freshly ground black pepper
  • 1 1/2 pounds flavorful steak (ideally New York or Rib-eye)
  • Red Wine Vinaigrette ingredients:
  • 1/2 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Freshly ground black pepper & Kosher Salt
  • 1 cup extra virgin olive oil

Directions

  1. Preheat the grill to high. Rub the steak with a small amount of olive oil and generously season with kosher salt freshly ground black pepper.
  2. 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.
  3. Grill the steaks for 3-4 minutes per side for medium rare, then slice 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.
  4. Red Wine Vinaigrette:
  5. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.