Total Time
40mins
Prep 20 mins
Cook 20 mins

What a great way to use left over steak. We love using tri-tip grilled medium rare for this perfect summer meal.

Ingredients Nutrition

Directions

  1. 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.
  2. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
  3. 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.
  4. Red Wine Vinaigrette:
  5. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

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