Ribeye Steak Salad with Balsamic Glaze
Ribeye Steak Salad with Balsamic Glaze
Ingredients
For the Ribeye Steak
- 1 1/2 pounds ribeye steak, about 1-inch thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Salad
- 8 cups mixed greens
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
For the Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Pat the ribeye steak dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 2 min
- 2
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is shimmering and just starting to smoke, carefully place the seasoned ribeye steak in the pan.
⏱️ 2 min
- 3
Sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for internal temperature (130-135°F for medium-rare).
⏱️ 10 min
- 4
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min
- 5
While the steak is resting, prepare the balsamic vinaigrette. In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, minced garlic, kosher salt, and black pepper until well combined and emulsified.
⏱️ 5 min
- 6
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
⏱️ 5 min
- 7
Once rested, thinly slice the ribeye steak against the grain.
⏱️ 3 min
- 8
Add the sliced steak to the salad bowl. Drizzle generously with the balsamic vinaigrette and toss gently to combine. Sprinkle with crumbled feta cheese before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Ribeye Steak Salad with Balsamic Glaze
For the Ribeye Steak
- 1 1/2 pounds ribeye steak, about 1-inch thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Salad
- 8 cups mixed greens
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
For the Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Pat the ribeye steak dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 2 min - 2
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is shimmering and just starting to smoke, carefully place the seasoned ribeye steak in the pan.
⏱️ 2 min - 3
Sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for internal temperature (130-135°F for medium-rare).
⏱️ 10 min - 4
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min - 5
While the steak is resting, prepare the balsamic vinaigrette. In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, minced garlic, kosher salt, and black pepper until well combined and emulsified.
⏱️ 5 min - 6
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
⏱️ 5 min - 7
Once rested, thinly slice the ribeye steak against the grain.
⏱️ 3 min - 8
Add the sliced steak to the salad bowl. Drizzle generously with the balsamic vinaigrette and toss gently to combine. Sprinkle with crumbled feta cheese before serving.
⏱️ 3 min