Submitted by Laura Bergman
Ribeye Salad with Balsamic Vinaigrette
Ingredients
- 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
Instructions
- 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.