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From ribeye to NY-strip, you can use any steak to top off this summery salad. Even the most carnivorous eaters will love this for dinner! Steak Salad With Gorgonzola And Arugula For The 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... giadzy.com

Steak Salad With Gorgonzola And Arugula

Serves 4

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.

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

Steak Salad With Gorgonzola And Arugula

Photo of lizzynewm

Recipe by Giada De Laurentiis

From ribeye to NY-strip, you can use any steak to top off this summery salad. Even the most carnivorous eaters will love this for dinner!

Steak Salad With Gorgonzola And Arugula

Serves:
4 people
Cooking Level:
Prep Time
15 minutes
Cook Time
Inactive Time
Total Time
15 minutes

INGREDIENTS:

For The 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

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

INSTRUCTIONS:

  • 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.
  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Steak Salad With Gorgonzola And Arugula

Photo Credit: Elizabeth Newman

From ribeye to NY-strip, you can use any steak to top off this summery salad. Even the most carnivorous eaters will love this for dinner!

Steak Salad With Gorgonzola And Arugula

Serves:
4 people
Cooking Level:
Prep Time
15 minutes
Cook Time
Inactive Time
Total Time
15 minutes

INGREDIENTS:

For The 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

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

INSTRUCTIONS:

  • 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.
  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Nut Free