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+ servings

Insalata di Bistecca

Servings 4 people
Author Patricia from CASAGIOVE

Ingredients

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

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

Instructions

  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!