Seared Ribeye Salad with Honey-Balsamic Vinaigrette Recipe

A savory and easy seared ribeye salad that you can adapt to your liking, turning an average weeknight meal into something extraordinary. The honey-balsamic vinaigrette dressing is bold and stands up nicely against the meaty ribeye. Watch your meat loving husband turn into a salad lover and consider it a job well done!

Seared Ribeye Salad with Honey-Balsamic Vinaigrette
  • 2 large E3 Ribeye steaks
  • Mix of romaine, spinach and arugula
  • 3/4 cups Canola Oil
  • 3 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Balsamic Vinegar
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Sugar
  • 3 cloves Garlic, Peeled
  • 3 tsp Kay Robertson’s Lemon Pepper Seasoning
  • For the Vinaigrette:
  • 1/3 cup balsamic vinegar
  • 1 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp minced garlic
  • 1 cup extra-virgin olive oil
  • Season with salt and pepper to taste
  • Additional Salad Toppings:
  • Sliced Avocado
  • Cherry Tomatoes
  • Cooked Edamame
  • Shaved Parmesan Cheese
  • Homemade Croutons (see recipe below)
  • Red and Yellow Sweet Peppers
  1. Place the steak into a large zipper bag. Mix together the marinade and pour into the bag, making sure to coat all sides of the steak. Refrigerate for at least an hour up to 4 hours.
  2. Grill the steak outdoors or saute it in a skillet with 1-2 tbsp of oil until desired doneness. Allow the steak to rest then slice thinly against the grain.
  3. To make the dressing: Mix together the ingredients and allow to sit for 10 minutes. Prepare your salad to your liking using the variety of options above. Toss with the vinaigrette and top with the sliced steak. Now enjoy and feel good about yourself!

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