Balsamic Ribeye Steak Salad
Balsamic Ribeye Steak Salad combines juicy grilled steak with crisp romaine, green beans, tomatoes, eggs, goat cheese, and crunchy walnuts. A homemade balsamic vinaigrette completes this satisfying main-course salad.
Equipment
- grill
- Large mixing bowl
- Serving plates
- Small mixing bowl
- Small saucepan
- Whisk
Ingredients
For the Ribeye Steak
- 1 pound Ribeye Steak
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
For the Balsamic Vinaigrette
- ¼ cup Balsamic Vinegar
- 2 tablespoons Dijon Mustard
- 1 clove Garlic minced
- 1 teaspoon Dried Basil
- ½ cup Olive Oil
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
For the Salad
- 1 head Romaine Lettuce chopped
- 1 pint Cherry Tomatoes halved
- 1 cup Green Beans cut into 1-inch pieces
- 4 large Eggs hard-boiled and quartered
- 4 ounces Goat Cheese crumbled
- ½ cup Walnuts raw and roughly chopped
Instructions
For the Ribeye Steak
- Preheat the grill to medium-high heat.
- Season both sides of the ribeye steak with kosher salt and black pepper.
- Place the steak on the hot grill.
- Grill for 5 to 6 minutes per side or until it reaches your preferred doneness.
- Transfer the steak to a clean plate.
- Let the steak rest for 10 minutes before slicing it thinly against the grain.
For the Balsamic Vinaigrette
- Add the balsamic vinegar, Dijon mustard, garlic, dried basil, kosher salt, and black pepper to a small mixing bowl.
- Whisk until thoroughly combined.
- Slowly pour in the olive oil while whisking continuously until the vinaigrette is emulsified.
- Set the balsamic vinaigrette aside until serving.
For the Salad
- Bring a small saucepan of water to a boil.
- Add the green beans and cook for 3 minutes.
- Immediately transfer the beans to a bowl of ice water to stop the cooking process.
- Drain the green beans thoroughly.
- Divide the chopped romaine among four serving plates.
- Arrange the cherry tomatoes, green beans, hard-boiled eggs, goat cheese, walnuts, and sliced ribeye over the lettuce.
- Drizzle each salad with the balsamic vinaigrette.
- Serve immediately while the steak is warm and the vegetables are crisp.
Notes & Wine Advice
Serving Suggestions
Serve the salad immediately so the ribeye remains warm while the romaine and green beans stay crisp. Add crusty bread or roasted baby potatoes when you want a more substantial dinner.Recipe Notes
Allow the steak to rest for 10 minutes before slicing so its juices remain inside the meat. Cut against the grain for tender slices. Shocking the green beans in ice water stops the cooking process and preserves their bright colour and crisp texture.Variations
Replace the walnuts with pecans, almonds, or pumpkin seeds. Blue cheese or feta can replace the goat cheese. Baby spinach, mixed leaves, cucumber, avocado, or thinly sliced red onion can also be added. For a lighter version, reduce the olive oil in the dressing.Make-Ahead Tips
Prepare the vinaigrette, hard-boiled eggs, and blanched green beans one day ahead and refrigerate them separately. Grill and slice the ribeye shortly before serving. Do not dress the romaine in advance because it will lose its crisp texture.Wine Advice
A medium-bodied Cabernet Sauvignon complements the grilled ribeye and walnuts. A dry Merlot offers softer tannins that pair particularly well with the goat cheese and balsamic vinaigrette.Nutrition values
Calories: 550 kcal | Carbohydrates: 15 g | Protein: 40 g | Fat: 35 g | Saturated Fat: 10 g | Sodium: 650 mg | Sugar: 5 g