••••RIBEYE STEAK SALAD!!!
Ribeye Steak Salad with Balsamic Vinaigrette
Prep time
Cook time
Total time
Author: Krista
Recipe type: Beef, Salad, Condiments & Dressing, Gluten Free
Serves: 4
Ingredients
- 1 ribeye steak
- salt & pepper to season steak
- 1 head of romaine, chopped
- 4 eggs, hardboiled
- 1 cup of fresh green beans, cut into 1" pieces
- 1 pint of cherry tomatoes, halved
- ½ cup of raw walnuts or pecans
- 4 oz. of crumbled goat cheese
Balsamic Vinaigrette:
- 2 tablespoons of dijon mustard {gluten-free}
- 1 garlic clove, minced
- 1 teaspoon of dry basil
- ¼ cup of balsamic vinegar
- ½ cup of olive oil
- salt & pepper to taste
Instructions
- Heat grill to medium high heat.
- Season ribeye with salt and pepper on both sides.
- Place ribeye on grill and cook each side for 5-6 minutes.
- Remove from grill and let sit, do not cut until you are ready to assemble salad.
- Make the balsamic vinaigrette, add dijon mustard, garlic clove, dry basil, balsamic vinegar, olive oil, salt, and pepper to a bowl and whisk until combined. {sometimes I just put everything in a mason jar and shake} Set aside.
- Next, bring a small pot of water to a boil.
- Add fresh green beans cut to pot. Cook for 2-3 minutes and immediately throw in an ice bath to shock them and stop the cooking process. {this is called "blanching"}
- To assemble salad, pull out 4 large dishes and evenly distribute chopped romaine romaine, hardboiled eggs, cherry tomatoes, fresh green beans, walnuts or pecans, crumbled goat cheese, and chopped ribeye.
- Serve with homemade balsamic vinaigrette.
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