Grilled Ribeye Salad with Herb Vinaigrette

This Grilled Ribeye Salad combines the rich, savory flavor of thinly sliced ribeye steak with a fresh, vibrant salad. The steak is perfectly seasoned and grilled to perfection, then served atop a bed of mixed greens, cherry tomatoes, and red onions. Drizzled with a homemade herb vinaigrette, this dish offers a delightful balance of textures and flavors, making it a satisfying meal option that is both hearty and refreshing.

Ingredients:

• 2 thin ribeye steaks
• Salt, to taste
• Black pepper, to taste
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon honey
• 1 clove garlic, minced

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the ribeye steaks generously with salt and black pepper on both sides.
3. Grill the steaks for about 3-4 minutes on each side, or until they reach your desired level of doneness. Remove from the grill and let rest for 5 minutes.
4. While the steaks are resting, prepare the salad by combining mixed greens, cherry tomatoes, and red onion in a large bowl.
5. In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, chopped parsley, chopped basil, honey, and minced garlic to create the herb vinaigrette.
6. Slice the rested ribeye steaks thinly against the grain.
7. Toss the salad with the herb vinaigrette to coat evenly, then plate the salad and top with the sliced ribeye.