Description
A flavorful and satisfying salad featuring warm, savory ribeye steak paired with fresh vegetables and a tangy vinaigrette.
Ingredients
- 1 ribeye steak
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Take the ribeye out of the fridge 20–30 minutes before cooking to come to room temperature. Pat it dry and season liberally with salt and pepper on both sides.
- Heat a heavy skillet over medium-high heat (or preheat your grill). Sear the steak 3–5 minutes per side for medium-rare depending on thickness, or until it reaches your desired internal temperature (125–130°F for medium-rare before resting).
- Transfer the steak to a cutting board and let it rest for 5–10 minutes so the juices redistribute.
- Meanwhile, in a large bowl, combine the romaine, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until well emulsified.
- Drizzle the dressing over the salad and toss gently to coat the vegetables evenly.
- Slice the rested ribeye thinly against the grain and arrange it over the dressed salad. Serve immediately.
Notes
Use boneless ribeye for even cooking. Try other cuts like sirloin or flank for a leaner option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean