STEAK SALAD
- ½ head of romaine lettuce, cut into bite-size pieces
- 2 large heads of Belgian endive, thinly sliced crosswise (about 3 cups)
- 3 cups fresh baby arugula
- 12 cherry tomatoes, halved
- ½ red onion, thinly sliced into rings
- 4 ounces Gorgonzola cheese, coarsely crumbled
- Red Wine Vinaigrette
- About ÂĽ teaspoon salt
- About ÂĽ teaspoon freshly ground black pepper
- 1 pound leftover steak (such as New York, rib eye, or filet mignon), cut crosswise into thin slices
Instructions:
The beauty of a dish like this is that you get just enough meat to feel satisfied that you’ve had a substantial meal, but you’ve actually consumed a much greater proportion of healthy greens than of red meat. Plus, it can serve four people on the budget of one steak.
- In a Large Bowl, toss the lettuce, endive, arugula, tomatoes, and onion to combine. Add half of the cheese and toss the salad with enough vinaigrette to coat.
- Season the salad with salt and pepper to taste.
- Divide the salad equally among 4 plates and top with the steak slices. Drizzle more vinaigrette over the steak slices and sprinkle with the remaining cheese. Serve immediately.