Ribeye Steak Salad With Balsamic Vinaigrette
Ribeye Steak Salad With Balsamic Vinaigrette
Category
Main Course Salad
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
Calories
466
Author:
Giada De Laurentiis
Ingredients
-
6 tablespoons extra-virgin olive oil (plus extra for brushing)
- 2 1-inch-thick rib-eye steaks (about 1 pound each)
- Kosher salt and freshly ground black pepper
- 3 cups arugula (washed and spun dry)
- 11/2 cups roasted peppers (rinsed and patted dry)
-
2 tablespoons balsamic vinegar
- Small block Parmesan (about 8 ounces)
Instructions
- In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.
- Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
- Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about Parmesan over the dish.
Nutrition
Nutrition
- per serving
- Calories
- 466
Amount/Serving
% Daily Value
- Carbs
- 9 grams
- Protein
- 25 grams
- Fat
- 38 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 69 milligrams
- Sodium
- 2700 milligrams
- Fiber
- 3 grams
- Sugar
- 2 grams
1 comment
This was such an unexpectedly yummy way to eat steak! The combination of all the salad ingredients + lots of parm and balsamic vinegar was just such a delicious flavor bomb.