Insalata Bistecca Recipes

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STEAK SALAD



Steak Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 15

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

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

INSALATA BISTECCA



Insalata Bistecca image

Make and share this Insalata Bistecca recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 36m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs sirloin steaks
1 lb white mushroom
1 bunch green onion, trimmed
2 firm ripe tomatoes, peeled and seeded
2 tablespoons minced fresh parsley
1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, peeled and pressed
1 small shallot, minced
coarse salt
fresh ground pepper
lettuce leaf

Steps:

  • Place steak in a preheated hot broiler about 4 inches from the flame.
  • Cook about 3 minutes on each side, depending on the thickness of the steak.
  • Steak should be on the rare side.
  • Remove to a plate to cool; if possible, do not refrigerate before using as the steak will dry out somewhat.
  • While the steak is cooling, wipe the mushrooms clean with a damp cloth and trim the stem ends.
  • Slice the mushrooms thinly with a sharp knife.
  • Cut the green onions, discarding the green tops, into paper-thin rings.
  • Cut the tomatoes into ½-inch dice.
  • When the steak has cooled to room temperature, cut it against the grain into ¼ inch thick slices.
  • If the slices are particularly long, cut them in half crosswise.
  • Combine the sliced steak with the mushrooms, green onions, tomatoes, and parsley in a big bowl; set aside.
  • Make the dressing-combine olive oil, vinegar, mustard, garlic, shallot, salt, and pepper in a small bowl.
  • Beat with a whisk and pour over the steak salad mixture.
  • Toss gently and serve on lettuce leaves.

Nutrition Facts : Calories 950.6, Fat 70.5, SaturatedFat 22.8, Cholesterol 222.1, Sodium 216.2, Carbohydrate 9.6, Fiber 2.9, Sugar 4.3, Protein 68.7

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