When I first tried this ribeye steak salad, I was blown away by how beautifully all the ingredients came together. The heartiness of the steak paired with the crispness of the arugula and the tangy kick of balsamic vinaigrette was a match made in culinary heaven.
If you enjoy ideas like ribeye steak recipes in cast iron, this salad will surely become a favorite. Cooking it felt like a treat, and watching my family enjoy it made it even better. This is one of those recipes where you impress yourself in the kitchen without much effort. Get ready to make a dish that’s as delicious as it is simple to prepare!
Ingredients
- 2 rib-eye steaks (1-inch thick, about 1 pound each)
- Kosher salt
- Freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 3 cups fresh arugula
- 1 ½ cups roasted red peppers
- 2 tablespoons balsamic vinegar
- 8 ounces Parmigiano Reggiano
Note: Serves 4.
Variations
For those wanting to customize or adjust the recipe, here are a few ideas to get creative:
- Dairy-Free: Omit the Parmigiano Reggiano and use toasted nuts for a crunchy element.
- Low-Carb: Swap the roasted peppers for fresh cherry tomatoes or cucumbers.
- Vegetarian Option: Replace the ribeye steak with grilled portobello mushrooms or eggplant slices.
- Flavor Enhancements: Add a sprinkle of crushed chili flakes or a drizzle of truffle oil for an earthy depth.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
Equipment You Need
- Large sauté pan: For searing the steak to perfection.
- Large plate: To rest the steak after cooking.
- Sharp knife: To slice the steak evenly.
- Cutting board: For prepping the ingredients safely.
- Salad bowl or platter: To assemble the salad beautifully.
- Vegetable peeler: For shaving the Parmigiano Reggiano on top.
- Small whisk: To blend the vinaigrette smoothly.
How to Make Ribeye Steak Salad?
This ribeye steak salad recipe comes together with bold flavors and minimal effort. Here’s a detailed breakdown to guide you through the process:
Sear the Steak
Start by patting the steaks dry and seasoning them generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Once the pan begins to smoke lightly, place the steaks in the pan. Avoid moving them around to get that beautiful brown crust. Sear for about 3-4 minutes on each side until both sides are golden brown. After cooking, transfer the steaks to a plate and set them aside to rest for 10 minutes. Resting ensures the juices redistribute throughout the meat. If you’re looking for techniques similar to searing steak bites, you might check out this guide on ribeye steak bites.
Prepare the Salad Base
While the steaks rest, prepare the salad. Lay the washed and dried arugula across a large serving platter or bowl. Tear the roasted red peppers into large pieces and scatter them over the arugula. This colorful base sets the stage for your delicious dish.
Make the Vinaigrette
Grab a small bowl and whisk together the remaining olive oil (about 4 tablespoons), balsamic vinegar, and any juices that might have collected on the steak plate. This simple vinaigrette is tangy and ties all the flavors together. Season with a pinch of salt and pepper to taste.
Assemble Everything
Once the steak has rested, use a sharp knife to slice it into 1 ½-inch thick slices against the grain. Place the slices over the arugula and roasted peppers. Drizzle the balsamic vinaigrette evenly over the salad, making sure every bite is coated with flavor.
Finish with Cheese
Using a vegetable peeler, shave Parmigiano Reggiano directly over the salad. The delicate cheese shavings add richness and balance the tanginess of the vinaigrette. Garnish generously and serve immediately.
Source: Instagram
Why You’ll Love This Recipe?
This ribeye steak salad isn’t just tasty; it’s a game-changer in several ways:
- Quick and easy: It’s ready in just 30 minutes.
- Perfect balance of flavors: It pairs rich steak with fresh, bright salad ingredients.
- Customizable: You can tailor it for various dietary needs.
- Elegant and impressive: It’s perfect for both weeknight dinners and special occasions.
- Nutritionally balanced: Protein-packed and loaded with greens.
How to Serve Ribeye Steak Salad?
Presentation matters, and showcasing your salad beautifully enhances the dining experience. Serve it on a large platter to highlight the vibrant colors of the roasted peppers and leafy greens. For an extra touch, sprinkle some freshly ground black pepper on top and drizzle a little more balsamic vinegar right before serving. Pair it with crusty bread or a simple warm focaccia to make it a complete meal. It’s also a recipe to explore if you love trying new steak recipes. If you’re serving it for guests, individual plates with even steak slices make for a polished presentation.
Nutritional Information
Here’s a quick breakdown of the nutritional facts per serving of this ribeye steak salad:
- Calories: 466
- Protein: 25g
- Carbohydrates: 9g
- Fat: 38g
Make Ahead and Storage
This salad can be partially prepared in advance to make your day easier.
You can sear the steaks up to one day ahead and refrigerate them once cooled. When you’re ready to serve, bring the steaks back to room temperature and assemble the salad fresh. Leftover salad and steak can be stored in an airtight container in the refrigerator for up to 2 days. While the arugula may wilt slightly, the flavors remain delicious. Freezing is not recommended, as it affects the texture of the greens and peppers.
Tips for Making the Recipe
Having made this ribeye steak salad multiple times, here are my top tips to make sure it turns out amazing every time:
- Use quality ingredients: Opt for well-marbled ribeye and high-quality balsamic vinegar for the best flavors.
- Don’t skip the resting time: It keeps the steak juicy and tender.
- Rinse roasted peppers thoroughly: Pat them dry for better texture and presentation.
- Slice against the grain: This ensures that the steak is tender and easy to chew.
- Serve fresh: This salad is best enjoyed immediately after assembly for maximum flavor and crunch.
With these tips and steps, you’ll be whipping up ribeye steak salad like a pro in no time. This dish is a perfect balance of hearty, fresh, and tangy flavors, making it a go-to for family meals or entertaining friends. Enjoy every bite!
Ribeye Steak Salad Recipe
Ingredients
- 2 rib-eye steaks 1-inch thick, about 1 pound each
- Kosher salt
- Freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 3 cups fresh arugula
- 1 ½ cups roasted red peppers
- 2 tablespoons balsamic vinegar
- 8 ounces Parmigiano Reggiano
Instructions
- Start by patting the steaks dry and seasoning them generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Once the pan begins to smoke lightly, place the steaks in the pan.
- Avoid moving them around to get that beautiful brown crust. Sear for about 3-4 minutes on each side until both sides are golden brown. After cooking, transfer the steaks to a plate and set them aside to rest for 10 minutes. Resting ensures the juices redistribute throughout the meat.
- While the steaks rest, prepare the salad. Lay the washed and dried arugula across a large serving platter or bowl. Tear the roasted red peppers into large pieces and scatter them over the arugula. This colorful base sets the stage for your delicious dish.
- Grab a small bowl and whisk together the remaining olive oil (about 4 tablespoons), balsamic vinegar, and any juices that might have collected on the steak plate. This simple vinaigrette is tangy and ties all the flavors together. Season with a pinch of salt and pepper to taste.
- Once the steak has rested, use a sharp knife to slice it into 1 ½-inch thick slices against the grain. Place the slices over the arugula and roasted peppers. Drizzle the balsamic vinaigrette evenly over the salad, making sure every bite is coated with flavor.
- Using a vegetable peeler, shave Parmigiano Reggiano directly over the salad. The delicate cheese shavings add richness and balance the tanginess of the vinaigrette. Garnish generously and serve immediately.
Notes
- Use quality ingredients: Opt for well-marbled ribeye and high-quality balsamic vinegar for the best flavors.
- Don’t skip the resting time: It keeps the steak juicy and tender.
- Rinse roasted peppers thoroughly: Pat them dry for better texture and presentation.
- Slice against the grain: This ensures that the steak is tender and easy to chew.
- Serve fresh: This salad is best enjoyed immediately after assembly for maximum flavor and crunch.
