Insalata di Bistecca // Steak Salad

On an especially frustrating or long day, I love to ask for dinner ideas to help inject a little more “buy in”. Many times, the requests revolve around some type of meat and this particularly sultry summer day was no different. Ben injected just a little twist to address the fact that it was hot out– “Oh!! How about steak salad?” And just like that, things started to look up.

Here is a quick and easy steak salad recipe for all to enjoy. Perfect for dining al fresco or eating in; steak salad is a wonderful way to enjoy summer at the table!

Insalata di Bistecca

Servings 4 people
Author Patricia from CASAGIOVE


Steak Salad

  • 1 head organic red leaf lettuce chopped
  • 1 head living butter lettuce chopped
  • 1/2 red onion thinly sliced
  • 1-1½ pounds flap meat steak
  • 1-2 tbsp olive oil
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 lemons cut in half, for grilling
  • vinaigrette


  • ¼ cup pomegranate red wine vinegar
  • ¾ cup olive oil extra virgin
  • 1 lemon zest and juice
  • 1 dollop dijon mustard
  • 1 small shallot diced
  • kosher salt to taste
  • freshly ground black pepper to taste


  1. Drizzle flap steak with olive oil and season with salt and pepper. Let sit for 30 minutes while you prepare the salad and heat up the barbecue.

  2. Whisk together all the vinaigrette ingredients and set aside.

  3. In a salad bowl or on a large platter, add the lettuces and red onion.

  4. Barbecue steak until medium rare; let rest and then slice.

  5. Add steak to salad mix and toss together with dressing.

  6. Serve with a baguette and grilled lemon. Enjoy!

Patricia Bergen
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Patricia Bergen

Shopping for and preparing meals with family in Italy was a beautiful experience— one that I dreamed about sharing with my community in Dana Point, California. CASAGIOVE, recipes & notes, is the expression of that dream and I'm so happy to share it with you!

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