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Photo Credit: Elizabeth Newman

Ribeye Steak Salad With Balsamic Vinaigrette

I love a great ribeye steak, and I love it most when paired with lighter, brighter ingredients to help balance out how rich and savory the meat is. Whether it's with lemon, herbs, or with the salad situation in this recipe, I think it's a great way to highlight the flavors of steak. In this recipe, the ribeye gets placed on a bed of arugula and roasted peppers, topped with shavings of Parmigiano Reggiano, and drizzled with a sweet and tangy balsamic vinaigrette. All together, the balance of flavors is absolutely delicious!

This salad would go wonderfully with some crusty bread, and in late spring and summer, there's nothing better than Pane Pomodoro.

Ribeye Steak Salad With Balsamic Vinaigrette

Ribeye Steak Salad With Balsamic Vinaigrette


Main Course Salad

Prep Time

20 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Ribeye Steak Salad With Balsamic Vinaigrette


  • 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)


  1. 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.
  2. 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.
  3. 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.



per serving
Amount/Serving % Daily Value
9 grams
25 grams
38 grams
Saturated Fat
10 grams
69 milligrams
2700 milligrams
3 grams
2 grams

1 comment

  • Author's avatar image
    Lizzy Newman

    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.

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