Steak Salad Recipe
American · Main course · 25 min total
A hearty and flavorful steak salad with seared ribeye, mixed greens, and a tangy balsamic vinaigrette, perfect for a satisfying main course.
15
min prep
min prep
10
min cook
min cook
2
servings
servings
680
kcal/serving
kcal/serving
Ingredients
- 1 ribeye steak (about 12 oz)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
- 1/4 cup sliced red onion
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Season the steak generously with salt and pepper. Heat 1 tablespoon olive oil in a cast-iron skillet over high heat until smoking. Sear the steak for 4 minutes per side for medium-rare, or to desired doneness. Let rest for 5 minutes, then slice against the grain.
- While the steak rests, make the vinaigrette: whisk together balsamic vinegar, extra-virgin olive oil, Dijon mustard, and minced garlic. Season with salt and pepper.
- In a large bowl, combine mixed greens, cherry tomatoes, blue cheese, and red onion. Drizzle with vinaigrette and toss gently.
- Divide the salad between two plates. Top with sliced steak and serve immediately.
Tips
- For a more tender steak, let it come to room temperature before cooking.
- Substitute blue cheese with feta or goat cheese if desired.
- Add grilled vegetables like bell peppers or zucchini for extra flavor.
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