Ribeye Salad with Balsamic Vinaigrette

Submitted by Laura Bergman

Ribeye Salad with Balsamic Vinaigrette


  • 1 ribeye
  • Salt & pepper to season steak
  • Romaine, iceberg, or spinach
  • 2 hard boiled eggs
  • 1 cup canned green beans
  • 1/2 cup pecans or walnuts
  • 4 oz. crumbled goat cheese
  • 2 Tbsp. dijon mustard
  • 1 garlic clove minced
  • 1 tsp. dry basil
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • Salt & pepper to taste


  • Heat grill to medium high heat. Season ribeye with salt & 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 ready to assemble salad. Make vinaigrette. Add dijon, garlic, basil, and balsamic vinegar, olive oil, salt & pepper to a bowl and whisk until combined. Set aside. Assemble salad with lettuce and/or spinach, hard-boiled eggs, green beans, pecans or walnuts, goat cheese, and chopped ribeye. Serve with balsamic vinagrette.