Description
Juicy sliced ribeye steak layered over crisp mixed greens with roasted corn, cherry tomatoes, creamy gorgonzola cheese, and a rich balsamic glaze. This hearty salad delivers steakhouse flavor in a fresh and colorful way that feels satisfying enough for dinner.
Ingredients
Scale
- 1 pound ribeye steak
- 5 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cup roasted corn kernels
- 1/2 cup crumbled gorgonzola cheese
- 1/4 cup thinly sliced red onion
- 2 tablespoons olive oil
- 3 tablespoons balsamic glaze
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a cast iron skillet over medium high heat until very hot.
- Pat the ribeye steak dry and season both sides with salt and black pepper.
- Add olive oil to the skillet and sear the steak for 4 to 5 minutes per side for medium rare.
- Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain.
- Arrange mixed greens, cherry tomatoes, roasted corn, and red onion on a large serving platter.
- Place the sliced steak over the salad and sprinkle crumbled gorgonzola cheese on top.
- Drizzle balsamic glaze evenly over the salad before serving.
- Serve immediately while the steak is still slightly warm.
Notes
- Let the steak rest before slicing to keep it juicy.
- Use room temperature steak for more even cooking.
- Add the balsamic glaze right before serving for the freshest texture.
- Arugula or spinach can be used instead of mixed greens.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 690mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg