steak salad

Ingredients

• 1 lb Ribeye Steak, trimmed
• 1 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 cups Mixed Greens
• 1/2 cup Cherry Tomatoes, halved
• 1/4 cup Red Onion, thinly sliced
• 1/2 cup Crumbled Feta Cheese
• 2 tbsp Balsamic Vinaigrette

Instructions

1. Pat steak dry with paper towels.
2. Season steak generously with salt and pepper.
3. Heat olive oil in a cast iron skillet over high heat until smoking.
4. Sear steak for 3-4 minutes per side for medium-rare, or to desired doneness.
5. Remove steak from skillet and let rest for 10 minutes, loosely tented with foil.
6. While steak rests, prepare salad by combining mixed greens, cherry tomatoes, and red onion in a large bowl.
7. Slice steak against the grain into 1/2-inch thick strips.
8. Add sliced steak to salad and drizzle with balsamic vinaigrette. Toss gently to combine.

Notes

• Using a cast iron skillet ensures a great sear on the steak.
• Letting the steak rest is crucial for juicy meat.
• For a bolder flavor, add a clove of minced garlic to the pan while searing the steak.
• Store leftover steak salad in an airtight container in the refrigerator for up to 3 days.