Steak Salad with Balsamic Vinaigrette
Ingredients
The Steak Salad
-
1
steak
ribeye
-
to taste
salt & pepper
-
5
cups
fresh baby spinach
-
2
eggs
hard-boiled
-
1
cup
fresh green beans, cut into 1-inch pieces
-
1
pint
cherry tomatoes, halved
-
ΒΌ
cup
raw walnuts or pecans
-
2
oz.
crumbled goat cheese
The Balsamic Vinaigrette
-
2
tablespoons
dijon mustard
-
1
clove
garlic, minced
-
1
teaspoon
dried basil
-
3
tablespoons
balsamic vinegar
-
3
tablespoons
olive oil
-
to taste
salt & pepper
Instructions
- Heat the grill to medium-high heat.
- Season the ribeye steak with salt and pepper on both sides.
- Cook the steak on the grill for 5-6 minutes on each side.
- Remove the steak from the grill and let it sit before cutting.
- In a bowl, whisk together the dijon mustard, garlic, dried basil, balsamic vinegar, olive oil, salt, and pepper to make the dressing.
- Bring a small pot of water to a boil.
- Blanch the green beans in boiling water for 2-3 minutes, then transfer them to an ice bath.
- Assemble the salad by distributing spinach, hard-boiled eggs, cherry tomatoes, green beans, nuts, goat cheese, and chopped ribeye into 4 large dishes.
- Serve with the homemade balsamic vinaigrette.
Nutrition Facts (estimated)
Servings
4
Calories
462
Total fat
30g
Total carbohydrates
14g
Total protein
31g
Sodium
442mg
Cholesterol
176mg
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