Steak Salad

Name: Steak Salad
Yield: 4 main-course servings
Ingredients: 1/2 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; 1/2 red onion, thinly sliced into rings; 4 ounces Gorgonzola cheese, coarsely crumbled; Red Wine Vinaigrette (page 184); About 1/4 teaspoon salt; About 1/4 teaspoon freshly ground black pepper; 1 pound leftover steak (such as New York, rib eye, or filet mignon), cut crosswise into thin slices

December 9, 2011

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.

Recipe notes

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