Tender grilled ribeye steak atop a vibrant salad with hardboiled eggs, green beans, and a tangy balsamic vinaigrette.
Ribeye & Balsamic Bliss Salad
Tender grilled ribeye steak atop a vibrant salad with hardboiled eggs, green beans, and a tangy balsamic vinaigrette.
Equipment
- grill
- Large bowl
- Small pot
- Mason Jar (optional)
Ingredients
- ¼ cup Balsamic vinegar
- 1 tsp dry Basil
- 1 pint Cherry tomatoes halved
- 1 Garlic clove minced
- 4 Eggs hardboiled
- 4 oz crumbled Goat cheese
- 1 cup fresh Green beans cut into 1-inch pieces
- ½ cup Olive oil
- 1 head Romaine chopped
- 1 ribeye Steak
- 2 tbsp Dijon mustard gluten-free
- ½ cup raw Walnuts or pecans
- Salt and pepper to taste
- Salt and pepper to season steak
Instructions
- Heat grill to medium-high heat.
- Season ribeye with salt and pepper on both sides.
- Place ribeye on grill and cook each side for 5-6 minutes.
- Remove from grill and let sit.
- Make balsamic vinaigrette: Add Dijon mustard, garlic clove, dry basil, balsamic vinegar, olive oil, salt, and pepper to a bowl and whisk until combined.
- (Optional: Combine in a mason jar and shake.
- )
- Set aside.
- Bring a small pot of water to a boil.
- Add fresh green beans.
- Cook for 2-3 minutes and immediately transfer to an ice bath to shock them and stop the cooking process (blanching).
- To assemble salad, evenly distribute chopped romaine, hardboiled eggs, cherry tomatoes, fresh green beans, walnuts or pecans, crumbled goat cheese, and chopped ribeye among 4 large dishes.
- Serve with homemade balsamic vinaigrette.
Notes & Wine Advice
Serving Tip:
Serve immediately to maintain the warmth of the steak and the crispness of the salad.
Wine Advice:
A medium-bodied Cabernet Sauvignon or a dry Merlot would complement the richness of the steak and the tanginess of the vinaigrette.
Nutrition values
Calories: 550 kcal | Carbohydrates: 15 g | Protein: 40 g | Fat: 35 g | Sugar: 5 g