Ribeye Steak Salad with Balsamic Vinaigrette
Ingredients for the Salad:
1 ribeye steak (grass fed)
salt and pepper to season steak
1 head of romaine, chopped
4 eggs, hard-boiled
1 cup fresh green beans, cut into 1” pieces
1 pint cherry tomatoes, halved
1/2 cup raw walnuts or pecans
4 oz. crumbled goat cheese
Ingredients for the Balsamic Vinaigrette:
2 tablespoons dijon mustard
1 garlic clove, minced
1 teaspoon dry basil
1/4 cup balsamic vinegar
1/2 cup olive oil
salt and pepper to taste
Heat grill to medium-high heat. Season ribeye with salt and pepper on both sides. Place ribeye on the grill and cook each side for 5-6 minutes. Remove from grill and let sit, do not cut until you are ready to prepare the salad.
Make the balsamic vinaigrette, add dijon mustard, garlic clove, dry basil, balsamic vinegar, olive oil, salt and pepper to a bowl and whisk until combined.
Next, bring a small pot of water to a boil. Add fresh green beans cut to pot. Cook for 2-3 minutes and immediately throw in an ice bath to shock them and stop the cooking process.
To assemble salad, pull out 4 large dishes and evenly distribute chopped romaine, hard-boiled eggs, cherry tomatoes, green beans, walnuts or pecans, crumbled goat cheese and chopped ribeye. Serve with homemade balsamic vinaigrette and enjoy!
Recipe Credit: Joyful Healthy Eats