Herb and Rib-Eye Salad

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 1 rib-eye steak, 1-inch thick
  • Seasoning salt
  • 1 tablespoon canola oil
  • 1 head butter lettuce, leaves removed and torn
  • 1/4 cup fresh thyme leaves
  • 1/4 cup fresh parsley leaves, snipped
  • 1/4 cup fresh tarragon leaves
  • 1/4 cup fresh basil leaves, torn
  • 2 Roma tomatoes, seeded and diced
  • Balsamic vinaigrette
Directions
  • Season the steak generously on both sides with seasoning salt, patting the seasoning into the meat.

  • Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add the oil. When oil is hot, add the steak and cook until seared and well-crusted on one side, about 4 minutes. Turn and cook 3 minutes more for medium-rare and 4 minutes for medium.

  • Transfer to a cutting board and let rest, loosely covered with foil, while you prepare the salad.

  • Divide the lettuce between two plates. Slice steak, trimming away fat. Arrange sliced steak on top of lettuce on both plates. Sprinkle with a mixture of the herbs, adorn with chopped tomato, and drizzle with vinaigrette.


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