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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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What a great way to use left over steak. We love using tri-tip grilled medium rare for this perfect summer meal. Ingredients:
1/2 head romaine lettuce, cut into bite-size pieces |
1 large 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 |
salt & freshly ground black pepper |
1 lb steak (such as new york, rib-eye or filet mignon, grilled and chilled) |
1/2 cup red wine vinegar |
3 tablespoons lemon juice |
2 teaspoons honey |
2 teaspoons salt |
fresh ground black pepper |
1 cup olive oil |
Directions:
1. 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.
2. 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. 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.
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