Ingredients
Method
- Allow ribeye steak to come to room temperature for about 30 minutes. Pat the steak completely dry with paper towels. Season generously with 1/2 tsp salt and black pepper.
- Heat vegetable or grapeseed oil in a cast iron skillet over high heat until shimmering.
- Carefully place the steak in the hot skillet. Sear for 3 minutes per side for medium-rare, or adjust time for desired doneness.
- Remove steak from skillet and let it rest on a cutting board for at least 5 minutes before slicing thinly against the grain.
- While the steak rests, prepare the dressing. In a small bowl, whisk together balsamic vinegar, 1/4 cup olive oil, 1/4 tsp salt, and black pepper.
- In a large bowl, combine mixed greens, sliced cucumber, and halved cherry tomatoes.
- Add the sliced steak and diced avocado to the salad.
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
- Serve immediately.
Notes
For best results, use a cast iron skillet for searing the steak to achieve a perfect crust.
Ensure the steak is completely dry before seasoning and searing to prevent steaming and promote browning.
Adjust cooking time for the steak based on thickness and your preferred level of doneness.
Feel free to add other vegetables like red onion, bell peppers, or corn, and experiment with different cheeses like feta or goat cheese.
Ensure the steak is completely dry before seasoning and searing to prevent steaming and promote browning.
Adjust cooking time for the steak based on thickness and your preferred level of doneness.
Feel free to add other vegetables like red onion, bell peppers, or corn, and experiment with different cheeses like feta or goat cheese.