Time: 15 min.
Complexity: easily
Servings: 4

This delicious, filling salad can be served as a self-contained main course for lunch or dinner. It's filled with fresh, juicy greens and mouth-watering slices of tender, grilled beef. New York steak, ribeye, or filet mignon are ideal. This makes a salad that serves four people from one expensive steak. Besides the lettuce, it also includes sweet cherry tomatoes, red onion, zesty arugula, and gorgonzola slices. Everything is tossed in a red wine vinegar and honey vinaigrette and topped with thinly sliced ​​steak, garnished with avocado slices if desired.

Ingredients:

Meat

• 1 lb steak (such as New York, ribeye, or filet mignon), pan-fried or grilled and cooled
• 1 large head Belgian endive, thinly sliced ​​(about 1 1/2 cups)
• Half a red onion, sliced ​​into thin half rings
• 3 cups fresh small arugula
• 12 cherry tomatoes, halved
• 110 g gorgonzola, coarsely crumbled
• Half a head of romaine lettuce, cut into bite-sized pieces

Vinaigrette dressing

• 0.5 cup red wine vinegar
• 3 tablespoons lemon juice
• 2 teaspoons of honey
• 2 teaspoons of salt
• 1 cup olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, endive salad, romaine lettuce, arugula, cherry tomatoes, Gorgonzola cheese, wine vinegar, honey

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Preparation:

Step 1
• In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula, cherry tomatoes, and half the cheese. Toss the salad with enough vinaigrette to coat. Season with salt and pepper to taste. Arrange the salad on a platter.
Step 2
• Slice the steak thinly across the grain. Arrange the steak slices on top of the salad and sprinkle with the remaining cheese. Drizzle the steak slices with a little dressing and serve.
  
  Vinaigrette dressing:
  
  Combine vinegar, lemon juice, honey, salt, and pepper in a blender. While the blender is running, gradually add the olive oil.
  Exit: 1 and 2/3 tbsp.

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