Around the farm in the late spring and summer, we love a steak salad. A bold, spring-fresh salad that brings together tender steak, peppery greens, and a zesty red wine vinaigrette. Perfect for warm-weather dinners or hearty lunches.
1 large head Belgian endive, thinly sliced (about 1½ cups)
½ red onion, thinly sliced into rings
3 cups baby arugula
12 cherry tomatoes, halved
4 oz Gorgonzola, coarsely crumbled
For The Vinaigrette:
2 tsp honey
½ cup red wine vinegar
1 cup olive oil
3 tbsp lemon juice
2 tsp salt
Freshly ground black pepper
Directions
Prepare the vinaigrette:
In a bowl or jar, whisk together the honey, red wine vinegar, lemon juice, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified. Set aside.
Assemble the salad:
In a large bowl or on a serving platter, layer the romaine, endive, arugula, cherry tomatoes, and red onion. Gently toss to combine.
Add steak and cheese:
Arrange the sliced, chilled steak over the greens. Sprinkle with crumbled Gorgonzola.
Dress and serve:
Drizzle the salad with the red wine vinaigrette just before serving. Season with freshly ground black pepper to taste.
Recipe Note
To make it a full meal, serve with grilled sourdough or roasted potatoes. This salad pairs beautifully with a bold red wine or sparkling lemonade.
