Ribeye Steak Salad with Balsamic Vinaigrette

• Gluten free

• Meat

  • 1 Ribeye steak

• Produce

  • 1 tsp Basil, dry
  • 1 pint Cherry tomatoes
  • 1 Garlic clove
  • 1 cup Green beans, fresh
  • 1 head Romaine

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/4 cup Balsamic vinegar
  • 2 tbsp Dijon mustard, gluten-free

• Baking & Spices

  • 1 Salt & pepper
  • 1 Salt & pepper to season, steak

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Walnuts or pecans, raw

• Dairy

  • 4 oz Goat cheese

Found on joyfulhealthyeats.com

Description

Ingredients

• 1 ribeye steak
• salt & pepper to season steak
• 1 head of romaine, chopped
• 4 eggs, hardboiled
• 1 cup of fresh green beans, cut into 1 pieces
• 1 pint of cherry tomatoes, halved
• ½ cup of raw walnuts or pecans
• 4 oz. of crumbled goat cheese
• 2 tablespoons of dijon mustard {gluten-free}
• 1 garlic clove, minced
• 1 teaspoon of dry basil
• ¼ cup of balsamic vinegar
• ½ cup of olive oil
• salt & pepper to taste

Directions

• Heat grill to medium high heat.
• Season ribeye with salt and pepper on both sides.
• Place ribeye on grill and cook each side for 5-6 minutes.
• Remove from grill and let sit, do not cut until you are ready to assemble salad.
• Make the balsamic vinaigrette, add dijon mustard, garlic clove, dry basil, balsamic vinegar, olive oil, salt, and pepper to a bowl and whisk until combined. {sometimes I just put everything in a mason jar and shake} Set aside.
• Next, bring a small pot of water to a boil.
• Add fresh green beans cut to pot. Cook for 2-3 minutes and immediately throw in an ice bath to shock them and stop the cooking process. {this is called blanching}
• To assemble salad, pull out 4 large dishes and evenly distribute chopped romaine romaine, hardboiled eggs, cherry tomatoes, fresh green beans, walnuts or pecans, crumbled goat cheese, and chopped ribeye.
• Serve with homemade balsamic vinaigrette.