Emeril's Florentine Style Buffalo Steak Salad
YIELD 6 servings
INGREDIENTS
| 2 10‑ounce | buffalo strip steaks |
| ¼ cup tablespoons | olive oil |
| 6 cups | mix arugula, watercress and endive |
| 1 cup | thinly sliced red onion |
| 1 cup | mozzarella cubes |
| ½ cup | roasted red peppers, sliced |
| 1 | lemon, zested and juiced |
| 1 tablespoon | balsamic vinegar |
| 1 teaspoon | Dijon mustard |
| Salt and ground black pepper | |
| 2 cups | Ciabatta bread, cubed and toasted |
| Shaved Parmesan for garnish | |
PREPARATION:
Method
- Preheat the grill pan. Season buffalo with olive oil, salt and pepper and place on the grill pan. Grill the steaks for 3 to 4 minutes on both sides for medium rare, or until preferred doneness. Remove steaks from grill and let rest.
- In a large mixing bowl, combine the greens with the red onion, mozzarella, and red peppers.
To Serve
- In a small bowl, combine the lemon juice, balsamic vinegar, mustard, and lemon zest. Whisk in olive oil. Season, to taste, with salt and black pepper.
Slice buffalo across the grain. Toss salad green mixture with the dressing. Top with the sliced buffalo steak, toasted bread cubes and shaved Parmesan just before serving.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Healthy Me, Healthy You Episode of Emeril Green.
This recipe appears in:
Salads
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