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Mediterranean Ribeye Salad

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes

Ingredients

Balsamic Vinaigrette

  • 1/2 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 1/2 tsp dried oregano
  • 1/2 tsp onion powder
  • 1/2 cup extra virgin olive oil

Steak Salad

  • 2 yellow or red sweet peppers
  • Heavy drizzle olive oil
  • 1 tsp cooking oil
  • 2 x 1.5 lb ribeye steaks - approx. 1.5 inch thick
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 6 packed cups baby spinach cleaned
  • 2 cups grape tomatoes cut in half
  • 2 cups cucumber cubed
  • 1 cup caper berries cut in half
  • 1/2 cup red onion sliced and cut into quarters
  • 1/2 cup feta crumbled

Equipment & Utensils

  • Mason jar with cover
  • Baking sheet
  • Large cast iron skillet

Instructions

Balsamic Vinaigrette

  • Place ingredients into a mason jar, cover and shake vigorously, then set aside.

    Steak Salad

    • Deseed and slice peppers into strips.
    • Arrange strips on baking sheet, drizzle with olive oil and place in preheated oven at 425.
    • Cook peppers until the skin begins to blister, then remove from oven and set aside.
    • Season steaks with salt and pepper.
    • Heat skillet and when very hot add cooking oil and carefully place steaks in skillet.
    • Sear both sides of each steak until each steak has a dark crust on both sides - approx. 5 mins each side
    • Once steaks are seared remove from skillet and allow to rest for 10 mins.
    • Divide spinach, peppers, tomatoes, cucumber, caper berries and onions across four salad plates or bowls by layering each ingredient.
    • Slice steaks into 1/2 inch slices.
    • Add a layer of steak to each plate and sprinkle with feta cheese.
    • Shake balsamic vinaigrette vigorously once more and drizzle over each salad.
    • Serve immediately.