Looks Delic
Every once in awhile dinner needs a little lighter feel, especially after a big holiday. Salad as dinner doesn’t happen often in my house but when it does I have to make sure it hearty and filling or else the complaints for more food start rolling in. So to “beef” up tonight’s dinner I’m making a pan-seared a big steak salad with Rib-eye steak.
Like all salads this big steak salad is easy to put together, requires no cooking aside from the steak, and can definitely be made ahead of time.
One of the keys to creating a satisfying salad is having the right balance of ingredients. A little something salty (mozzarella cheese) and a little something sweet (mango). A little something creamy (avocado) and a little something crunchy (cucumber.) Changing up the ingredients is a great way to get exactly the flavors you crave. Just be sure to keep the balance so you’re not left wanting more.
About the Ingredients
Rib Eye Steak – rib eye has a little extra fat that will get trimmed away when slicing so round up on how much you need to buy. Figure about 3/4 pounds per salad.
Lettuce – I used a combination of romaine and spring mix. I like the crunch of romaine but also the variety of flavor in the spring mix. I always rough chop my lettuce before adding it to the bowl to make it easier to eat.
Mozzarella Cheese– for a mild flavor. Shredded or mini mozzarella balls. You could also try gorgonzola or feta.
Tomatoes – cherry tomatoes cut in half or quarters.
Cucumber – quartered and sliced.
Roasted Red Peppers – marinated jarred peppers.
Avocado – about 1/2 per salad, sliced.
Mango – diced small.
Shallot – peeled and sliced thin. Separate the rings of the slices so you can get just a little flavor in each bite. Shallots are sweeter and less pungent than red onions so they give a similar flavor without tasting them for hours after eating.
Dressing – store bought creamy balsamic.
Recipe Substitutions & Variations
The greatest thing about Rib Eye Steak Salad is that ALL of the ingredients are optional. Substitute at will! You could even swap the steak out for chicken if you’re in the mood for something a little leaner.
The creamy balsamic dressing is a nice pairing for this Rib Eye Steak Salad because of it’s peppery, rich flavor. If you want to try something else though maybe try one of these:
- Buttermilk Ranch – classic
- Lemon Vinaigrette – light
- Strawberry Blush Wine Vinaigrette – sweet
- Avocado Vinaigrette – dangerously delicious, avoid drinking it straight from the bottle ?
How to Make Rib Eye Steak Salad
Prepare all of your raw ingredients. Chop, slice, dice and pile everything into a large bowl.
Salt and pepper the steak on both sides and brush with olive oil while you heat a cast iron pan over high heat on the stove. Wait for the pan to get extremely hot and start smoking (this is why we oil the meat rather than the pan.) Sear the steak for 4 minutes per side. Then move the pan to a 400 degree oven for another 3 minutes or until the desired temperature is reached.
Let the steak cool on a cutting board for about 10 minutes. Then slice it thin and add it to the top of the salad. Dress the salad lightly and toss.
FAQ’s and Recipe Tips for a big Steak Salad
- I don’t have a cast iron pan. Can I cook the steak in something else? Yes. The cast iron pan is best because it reaches such a high heat and gives the steak that nice crust. But you can cook the steak in any oven safe pan you have. Rib eye steaks are usually at least an inch thick so they will need some time in the oven to finish cooking inside. Alternatively, you could always grill the rib eye on the barbecue too.
- Don’t dress the salad before serving if it is in a large serving bowl. Salad leftovers are a perfect next-day lunch option so long as it doesn’t have dressing on it. Dressing will make the salad soggy and wilted after sitting in the refrigerator over night. Let people dress their own portion as they eat so you can save whatever is leftover for tomorrow.
The Recipe For Rib Eye Steak Salad
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought and what dressing you used. Enjoy!
Rib-Eye Steak Salad
Ingredients
- 1 ½ lb rib-eye steak
- 1 head romaine lettuce
- 2 cups spring mix lettuce
- ¾ cup shredded mozzarella
- ½ English cucumber quartered and sliced
- 20 cherry tomatoes halved
- ½ cup diced mangos
- 8 oz marinated roasted red peppers drained and chopped
- 1 avocado peeled and sliced
- 1 shallot peeled and sliced
- creamy balsamic dressing
Instructions
- Preheat the oven to 400°.
- Prepare the raw ingredients. Chop, slice, and dice everything aside from the steak and the dressing. Assemble it into serving bowl.
- Set a cast iron pan over high heat on the stove. While the pan is heating, season the steaks with salt, pepper and brush with olive oil.
- When the pan is smoking hot (actually smoking) and the steaks and sear for 4 minutes per side.
- Transfer the pan with the steaks to the oven and cook for an additional 3 minutes or until the steak has reached your desired temperature (typically between 150° – 160° depending on how well done you prefer it.)
- Transfer the steaks to a cutting board and let rest for 10 minutes. Slice the steak and arrange the slices on the top of the salad.
- Serve with dressing on the side.
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