I cook dinner almost every night of the week because I truly enjoy coming up with recipes or remaking my favorite dishes. There are those times where cooking is the last thing on my mind because I am pre-occupied with something else. T usually comes home from work asking “whats for dinner.” I have a few go-to recipes quick recipes for those times when I am pressed for time. These 30-minute recipes are always packed with flavor, even if I don’t have time to marinade my meats or develop flavors like the ones in my bolognese or short rib stew recipes.
We have a large salad at least once a week because it’s such a fast and easy meal to make. I usually have the same players in the bowl, which include a green (arugula, romaine, kale, spinach), a cheese (blue, goat or feta), hearty fillers (blanched green beans, beans, broccoli, cauliflower), a crunch (pepitas, sunflower seeds or any nut – for T) and a protein (seared tuna, ribeye steak, grilled chicken). Our favorite savory salad is usually one topped with a grilled ribeye steak and topped with balsamic vinegar dressing, which we make from scratch.
If you follow my recipe, you’ll be done and ready to eat in 30 minutes. I start by seasoning the steak with salt and pepper, then the eggs and then chop the veggies, which take less than five minutes. While the eggs are cooking, I heat the cast iron skillet until its screaming hot on the stove or in the oven. I also make the dressing and set aside. Once the eggs are done, I use the same water to blanch the green beans for 1 minute and then transfer them to a bowl of cold water. Then we cook the steak for 10 minutes and let it rest.
30 Minute Ribeye Steak Salad Recipe
INGREDIENTS
- 1lb Flat Iron steak
- 2 Romain lettuce heads
- 3-4 Eggs
- 2 cups chopped green beans
- 12 grape tomatoes, sliced in half
- 4oz goat cheese (or cheese of choice)
Vanilla Balsamic Vinaigrette
- 2 tablespoons Maille Dijon mustard
- 2 garlic cloves, minced
- 1/4 cup balsamic vinegar
- 2 tablespoons vanilla balsamic vinegar
- 1/2 cup olive oil
- salt & pepper to taste
DIRECTIONS for Ribeye Steak Salad Recipe
- Heat cast iron skillet on stove top or in oven at 425 degrees
- Season both sides of the ribeye with salt and pepper and set in fridge while prepping veggies
- Boil eggs in cold water until cooked through, then remove the eggs and blanch green beans for 1 minute. Transfer green beans to a bowl of cold water to stop the cooking process.
- Make vinaigrette by adding dijon mustard, garlic, balsamic vinegar, vanilla balsamic vinegar, olive oil, salt and pepper in a bowl. Emulsify by whisking vigorously.
- Add ribeye steak in cast iron skillet and cook on each side for 5 minutes.
- Assemble salad by placing all salad ingredients in large bowl or individual bowls, top with eggs, goat cheese and chopped steak. Drizzle with vanilla balsamic vinaigrette.
Bon Appetit!
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