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.
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
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.