Steakhouse Salad with Ribeye and Blue Cheese

Dad isn’t the only one who enjoys a steak on the grill.    The steak, blue cheese, and garden-fresh veggies meld beautifully with the honey-sweetened balsamic dressing to create a beautiful salad just for mom.  We've got your fixings.  Now, sit mom on the porch, give her a glass of wine from Glunz Family Winery and celebrate her day.

Ingredients:

Steakhouse Salad with Ribeye and Blue Cheese..jpg
  • 8 ounces fresh green beans, trimmed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon freshly cracked black pepper
  • 1/3 cup olive oil
  • Coarse kosher salt and freshly cracked pepper
  • 2 12 - ounces boneless beef ribeye steaks, cut 1-inch thick
  • 5 ounces mixed spring salad greens
  • 1 cup grape or cherry tomatoes, halved
  • 2 ounces blue cheese, crumbled

Instructions:

  1. Cook green beans, covered, in a small amount of boiling salted water for 5 minutes or until just crisp-tender. Drain; set aside.
  2. For dressing: In a small mixing bowl combine balsamic vinegar, honey and 1/2 teaspoon cracked black pepper. Gradually whisk in the oil. Season to taste with salt.
  3. Sprinkle steaks lightly with salt and ground pepper. Grill steaks on the rack of a covered charcoal or gas grill directly over medium heat until the desired doneness, turning once halfway through grilling. Allow 8 to 12 minutes for medium-rare (145 degrees F) and 10 to 15 minutes for medium (160 degrees F). (You may want to remove the steaks just before they reach the desired temperature; their internal temperature will rise 5 to 10 degrees more as they rest.) Let steaks stand 5 minutes. Thinly slice steaks diagonally across the grain.
  4. Meanwhile, in a large bowl, combine mixed greens, green beans, and tomatoes. Add half of the dressing; toss to coat. To serve, divide greens among 6 large salad plates. Arrange sliced steak on top of greens. Sprinkle with blue cheese. Pass remaining dressing.

 

Recipe courtesy of MidwestLiving