Steak Salad with Belgian Endive, Arugula & Gorgonzola
Heartstone Farm Kitchen
4
15 minutes
15 minutes
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.
Ingredients
- 1 lb steak (New York strip, ribeye, sirloin or filet mignon), grilled or pan-fried and chilled, then thinly sliced
- ½ head romaine, chopped into bite-size pieces
- 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.
