Steak Salad By Giada Recipes
STEAK SALAD BY GIADA
What a great way to use left over steak. We love using tri-tip grilled medium rare for this perfect summer meal.
Provided by katie in the UP
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat.
- Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
- Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
- Red Wine Vinaigrette:
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
Nutrition Facts : Calories 928.1, Fat 84.5, SaturatedFat 21.4, Cholesterol 98.4, Sodium 1661.1, Carbohydrate 15.3, Fiber 6.7, Sugar 6.8, Protein 30.2
SEARED RIB-EYE STEAK WITH ARUGULA AND ROASTED PEPPER SALAD
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.
- Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
- Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about Parmesan over the dish.
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