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 information
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
Preparation
In a large bowl, toss the lettuce, endive, arugula, tomatoes, and onion to combine. Add half of the cheese and toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper to taste. Divide the salad equally among 4 plates and top with the steak slices. Drizzle more vinaigrette over the steak slices and sprinkle with the remaining cheese. Serve immediately.
Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.
Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
