Italian salad with steak and cheese croutons

Votes: 2

How to Make - Italian Steak Salad with Cheese Croutons

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 510, total fat 32 G., saturated fats 8 G., proteins 35 G., carbohydrates 19 G., fiber 4 G., cholesterol 92 mg, sodium 668 mg, sugar 4 G.

A salad of endive, radicchio, and romaine lettuce in a sweet-tart dressing of fresh grape tomatoes is served with crispy Parmesan-crusted croutons and juicy slices of grilled steak. Before grilling, the steak is also rubbed with some of the tomato dressing, infusing it with its flavors.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

2 cups grape tomatoes (0.5 cup whole, 1.5 cups halved)
Half a small red onion (half diced, half thinly sliced)
1/4 cup fresh basil
3 tablespoons red wine vinegar
6 tbsp. l. olive oil
600 g flank steak, cut in half lengthwise
3 cups Italian bread slices (about 100g)
2 tbsp grated Parmesan + shaved Parmesan for serving
3 heads endive, cut into 1cm pieces.
1 head radicchio, torn
1 romaine lettuce heart, torn into pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, white bread, wine vinegar, radicchio, romaine lettuce, red onion, basil, endive salad, Parmesan cheese, toast

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Combine whole grape tomatoes, diced red onion, basil, and vinegar in a blender. Add 1/2 teaspoon of salt and a pinch of freshly ground black pepper and blend until almost smooth. Add 1/4 cup of olive oil and blend until smooth. Transfer 2 tablespoons of the dressing to a small bowl.

Place each steak half between 2 pieces of plastic wrap and pound both sides with the flat side of a meat mallet to a thickness of 2 cm. Season with salt and black pepper and brush with the reserved 2 tablespoons of the dressing. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the steak and cook until well browned, 3-4 minutes per side for medium rare. Transfer the steak to a cutting board and let it rest.
Meanwhile, toss the bread pieces on a baking sheet with the remaining 1 tablespoon of olive oil. Bake, stirring once, until golden brown, 10-12 minutes. Immediately sprinkle with grated Parmesan cheese, salt, and pepper.
Combine endive, radicchio, romaine lettuce, halved tomatoes, sliced red onion, and croutons in a large bowl; drizzle with the dressing and toss. Divide among plates and sprinkle with shaved Parmesan. Thinly slice the steak and add to salads.

Categories:

recipe / Calorie content of prepared meals / Blender / Summer dishes / Salads / Salads with meat / Salads with bread / / Food Network - recipes / Italian cuisine