Name: Pan seared ribeye salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3 oz ribeye steak, patted dry; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp extra virgin olive oil; 2.5 oz mixed greens; 2 oz cucumber, sliced; 1 oz radishes, thinly sliced; 2 tsp balsamic vinegar; 1 tsp extra virgin olive oil; 1 tsp Dijon mustard

Nutrition

Per serving

355 calories

Protein: 17g; 20% of calories
Carbs: 8g; 9% of calories
Fat: 28g; 72% of calories

Instructions

Prep 15 min · Cook 5 min

Season the steak with salt and pepper. Heat half the olive oil in a skillet over medium high heat. When the oil is shimmering, cook the steak for 4 minutes, flip, and cook for 4 minutes more. Done when browned and medium-rare, 145°F.
While the steak cooks, whisk the remaining olive oil, balsamic vinegar, and Dijon mustard in a small bowl until smooth.
Toss the mixed greens, cucumbers, and radishes in a large bowl. Drizzle with the dressing and toss to coat.
Let the steak rest for 5 minutes on a cutting board, then slice it thinly against the grain.
Top the dressed greens with the sliced ribeye.

Nutrition

Ingredients

Instructions

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