Description
Filled with fresh green beans, juicy cherry tomatoes, tangy goat cheese and more, this Ribeye Steak Salad is one of those feel-good meals you can’t resist. The homemade balsamic vinaigrette complements every part of it perfectly!
Ingredients
Scale
For the Steak Salad
- 1 ribeye steak
- salt & pepper to season steak
- 5 cups fresh baby spinach
- 2 eggs, hardboiled
- 1 cup of fresh green beans, cut into 1” pieces
- 1 pint of cherry tomatoes, halved
- 1/4 cup of raw walnuts or pecans
- 2 oz. of crumbled goat cheese
For the Balsamic Vinaigrette
- 2 tablespoons of dijon mustard {gluten-free}
- 1 garlic clove, minced
- 1 teaspoon of dry basil
- 3 tablespoons of balsamic vinegar
- 3 tablespoons of olive oil
- salt & pepper to taste
Instructions
- Heat grill to medium-high heat.
- Season ribeye with salt and pepper on both sides.
- Place steak on the grill and cook each side for 5-6 minutes. If you’d like, you can pan-fry the steak instead of grilling it.
- Remove ribeye from grill and let sit. Do not cut it until you’re ready to assemble the salad.
- Add dijon mustard, garlic, dried basil, balsamic vinegar, olive oil, salt and pepper to a bowl and whisk until combined. Alternatively, you can put everything in a mason jar and shake to combine. Set dressing aside.
- Bring a small pot of water to a boil.
- Add prepared green beans to the pot. Cook them for 2-3 minutes, then immediately throw them into an ice bath to shock them and stop the cooking process. This is called “blanching.”
- Pull out 4 large dishes and evenly distribute spinach, hard-boiled eggs, cherry tomatoes, green beans, nuts, goat cheese and chopped ribeye.
- Serve with the homemade balsamic vinaigrette.
Notes
- To Store: If you anticipate leftovers, don’t add all dressing right away – it should be stored separately from salad. Keep leftovers refrigerated in airtight jars/containers for up to 3 days. Give dressing a good shake or whisk before using. Unless steak was left at room temperature for 2 hours or more, it should be safe to eat cold.
- To Reheat: If you’d like to reheat the steak, wrap it in foil and place it in a 250°F oven until warmed through. To reheat green beans, warm them over a medium heat burner on the stove along with a little butter.
Nutrition
- Serving Size: 3 oz. steak + salad
- Calories: 462
- Sugar: 10 g
- Sodium: 442 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 176 mg
