Herb and Rib-Eye Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 560
- Total Fat
- 43
- Saturated Fat
- 16
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 36
- Cholesterol
- 119
- Sodium
- 103
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.