Arugula Ribeye Steak Salad
Rated 5.0 stars by 1 users
Category
Salads
Cuisine
Mediterranean
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
The Warm Arugula Steak Salad elevates a classic pairing with vibrant colors and flavors. Featuring juicy tomatoes, roasted potatoes, creamy avocados, and a tangy balsamic vinaigrette, this hearty entrée salad is perfect for enjoying all year round.
Perfect recipe for summer omnivores.
Ingredients
-
12 ounces Baby or New Potatoes, halved or quartered
-
4 tbsp Olive Oil, divided
-
1 REP Ribeye
-
10 ounces Arugula (substitute any salad greens)
-
1 Avocado, sliced
-
½ cup Pickled Red Onion (substitute thinly sliced raw red onions)
-
1 cup Cherry or Grape Tomatoes, halved
-
⅓ cup Crumbled Blue Cheese (sub feta or goat cheese)
-
Balsamic Vinaigrette (with 1/2 teaspoon dried oregano added)
Directions
Preheat oven to 400°F.
Toss potatoes with 2 Tablespoons olive oil, 1/2 teaspoon kosher salt, and some fresh black pepper. Spread out on a sheet pan and bake, turning once with a spatula, until golden and tender, 25 to 30 minutes.
Season steak generously on both sides with salt and pepper. Let it rest at room temperature to take some of the chill off.
Heat a large grill pan or skillet over medium heat. Add 2 Tablespoons of tallow or ghee. When it begins to simmer, add the REP Provisions Ribeye and sear on both sides until cooked to your liking. Set steak aside and let rest, covered, for 10 minutes.
Drain the pickled red onions. Arrange a bed of greens and top it with avocados, red onions, tomatoes, and warm potatoes.
Thinly slice the steak and place it on the salad.
Crumble blue cheese over the top and drizzle with vinaigrette to taste.
Recipe Note
Our Tenderloin, Skirt Steak and Hanger Steak are all good alternatives to our Ribeye in this salad!
Comments (0)
There are no comments for this article. Be the first one to leave a message!