Rib-Eye Steak, Green Salad with Balsamic Dressing

This is the steak salad of your dreams! It's loaded with a juicy steak, your favorite veggies, and a creamy balsamic vinaigrette. It makes a delicious healthy dinner.

Yield:
2 dinners
Category:
Beef
Cuisine:
Canadian
Prep Time:
15 min
Cooking Time:
6 min
Total Time:
21 min

INGREDIENTS:

  • THE STEAK
  • 1 10-ounce Rib-Eye steak
  • 1/2 teaspoon each salt and pepper
  • 2 tablespoons olive or grapeseed oil
  • THE GREEN SALAD
  • 4 ounces of arugula or spring mix
  • 1 cup cherry tomatoes, cut in half
  • 1/4 English cucumber, diced
  • 1/2 avocado, sliced
  • 1/8 cup thinly sliced red or Vidalia onions
  • CREAMY BALSAMIC DRESSING
  • 1/2 tablespoon grainy mustard
  • 1/2 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

DIRECTIONS:

  1. Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.
  2. Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 3 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.This timing will produce a medium rare steak. Adjust as necessary for your preferences.
  3. While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.
  4. Thinly slice the steak across the grain and serve it over the salad.

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