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Ribeye Steak Salad Recipe

This dinner is so easy to make. It will take you 30 minutes from start to finish, or 15-20 minutes active time. So delicious, and family-friendly too.

Ingredients
  

For the steaks:

  • 4 each ½ lb. steaks
  • Salt
  • Black pepper
  • Extra virgin olive oil (evoo)

For the grits:

  • 2 ½ cups water
  • 1 ¼ cups milk
  • 1 teaspoon salt
  • 1 cup quick cooking grits
  • 2 tablespoons butter

For the salad:

  • 1/3 head of butter lettuce, torn to large bite size pieces
  • 1 cup cherry tomatoes, sliced if you want
  • 4-6 mint leaves, cut to thin strips
  • 2 basil leaves, cut to thin strips
  • Salt
  • Black pepper
  • Evoo
  • ½ lemon, juiced

Instructions
 

For the steaks:

  • Rub steaks with salt, pepper and evoo. Let stand at room temperature for 20 minutes.
  • Reheat a stainless steel skillet over medium-high heat (or a grill). Cook steak about 3-4 until nicely browned and releases easily from the bottom of the skillet. Flip to other side and cook 3-4 minutes more for medium doneness.
  • Let rest 5 minutes before slicing.

For the grits:

  • Bring water, milk and salt to a boil in a small pot. Add grits and stir well. Return to a boil. Lower heat to a gentle simmer, cover and cook for 15 minutes, stirring occasionally. Add butter and mix.

For the salad:

  • Toss all the ingredients together.
  • Your delicious healthy Ribeye Steak Salad is now ready to taste!