Steak Salad


Geneva Lakes Farm Stand is brining fresh lettuce to the Market so it’s a perfect time to prepare this tasty salad.  Shop Farmers Nicks, Lester’s Bison Farm and Pastured Perfect for a steak to your liking.  Ever tried Bison steak?  The recipe calls for homemade vinaigrette but we suggest stopping by Wild Tree for a great selection of dressings and seasoning.  Top off the steak with Gorgonzola from The Cheese People.  Crusty French bread makes this complete.  Shop our bakers for great tasting artisan breads.


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

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


  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. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
  2. 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. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

Recipe courtesy of Giada De Laurentiis Food Network