Steak Salad Recipe Is a Tasty Way to Use Up All Those Leftovers

steak saladChristmas has come and gone. So now you're left with a bunch of ham ... turkey ... goose ... duck ... maybe even steak after your Christmastime eating and drinking binge. Not only do you feel extremely bloated and exhausted, you need a detox ASAP. And what to do with all those leftovers?

What better way to use up that meat than putting it over some fresh greens and chopped veggies? This base recipe for steak salad from Giada De Laurentiis, with a delicious red wine vinaigrette, is great to start out with, then you can do whatever you like. Mix up the type of lettuce, cheese, veggies ... and a special shout-out, if you are from Pittsburgh (like I am!), there's nothing better than putting some warm French fries on top. I know, it sounds insane, but it's actually quite delicious!


Steak Salad by Giada De Laurentiis


1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye, or filet mignon), pan-fried or grilled and chilled


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:

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

Yield: 1 2/3 cups

Prep Time: 5 minutes


Image via Benny Mazur/Flickr

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