Grill meets Freshness with this juicy Ribeye Steak Salad. I love a good, healthy option and getting to enjoy my favorite choice of meat. It doesn't always have to be "steak and taters."
A great steak cooked over Charcoal is easily a win...but what about when it comes to choosing a side? Are you more likely to go with a veggie or a carb? I'm a salad kind of guy, and I always have been! I can go back as far as when I was 3 years old, when my Aunt Merle used to watch me when my mom and dad would go on trips. She said when I was young, I would always pitch a fit if I didn't get salad.
Well, fast forward all these years, and I still love salad, and when I combine my two favorite things, how could I go wrong?
What kind of lettuce to use?
- I always prefer Romaine because of the flavor and the nutritional value that it provides.
- If you prefer a crunch, you can use Iceberg lettuce. The crunch of iceberg lettuce is on point for sure!
What BEST dressing to use for a Steak Salad
I will always choose a homemade Italian dressing hands down as my favorite, and topped off with a little Parmigiano Reggiano, which is the undisputed king of cheeses in my opinion. However, use whatever dressing you prefer, such as the nation's number one salad dressing, Ranch, and followed closely by Blue Cheese.
Let's get into the full recipe, which, OMG, this is super easy to make, and realize I am writing this recipe for two salads as your entire meal. Not just a pre-meal salad. This is your dinner, and no, I didn't add any bread to this because it's designed as one evening meal, for sure that I choose to eater healthier meal.
Check out this grilled steak ribeye guide for tips on seasoning and grilling it just right!
Even though you see lots of meat and comfort food on my website, I really do love lots of vegetables, fresh fish, and salads by far.
Recipe
Steak Salad
Equipment
- Grill
Ingredients
- 16 oz Ribeye cooked and sliced
- 1 Head of Romaine lettuce Washed and chopped into bite size pieces
- 2 Cups Arugula
- ½ Bell Pepper Chopped or Sliced
- ¼ Red onion I prefer it thinly sliced don't like onions? Leave them out
- 2 baby cucumbers
- 5 fresh basil leaves chopped
- ¼ cup salted sunflower seeds
- 4 tablespoon Parmigiano Reggiano freshly grated
- ½ cup EVOO extra virgin olive oil
- ¼ cup Balsamic Vinegar or 3 tablespoon aged balsamic
- 1 teaspoon salt
- 1 teaspoon pepper
- ¾ teaspoon garlic powder
Instructions
- Preheat grill to 350°F.
- Season steak with SPG (salt pepper garlic). Place on grill. Flip your steak after 7 minutes. Slice the lettuce, bell pepper, onion, and cucumber.
- Slice the lettuce, bell pepper, onion, and cucumber. Place vegetables and place into salad bowls. Once steak reaches 130°F, remove from the grill and let rest.
- Make salad dressing while steak rests. In a small bowl add oil, vinegar, salt, pepper, and garlic and whisk with a fork. Then pour half that dressing over the salad and then top with fresh grated Parmigiano Reggiano.
- Slice your steak then cut those in half, so they become bite sized pieces.
- Top with sunflower seeds.
Comments
No Comments