Herb-Crusted Grilled Ribeye with Peach and Heirloom Tomato Salad
Once you try this spice-crusted ribeye, you will never want to eat steak any other way. This peach and tomato salad is simple, but has a beautiful presentation, making it look and feel like a gourmet dish. The fresh, yet sweet and tangy flavors of the salad pair beautifully with the herby, salty steak!
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
13
Serves: 2
Ingredients
- 12 oz12 oz12 oz Beef Ribeye Steak - US Wellness Meats
- 2 Tbsp2 Tbsp2 Tbsp Steak Seasoning - Primal Palate
- 3 cups3 cups3 cups Lettuce, Green Leaf, baby greens
- 1 cup1 cup1 cup Arugula
- 1 cup1 cup1 cup Peaches, sliced
- 1 cup1 cup1 cup Tomato, Heirloom, sliced
- 1/3 cup1/3 cup1/3 cup Goat Cheese
- 1/4 cup1/4 cup1/4 cup Fig Balsamic Vinegar - Kosterina
- 1/4 cup1/4 cup1/4 cup Original Extra Virgin Olive Oil - Kosterina
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt
- 1/2 tsp1/2 tsp1/2 tsp Black Pepper
- 1 tsp1 tsp1 tsp Honey, optional
Fig Balsamic Dressing
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your grill to 500 degrees.
- Remove the ribeye from the packaging, and pat dry.
- Coat the ribeye on all sides with the Steak Seasoning. I sprinkle the Steak Seasoning all over the steak, and then lightly press the seasoning into the steak.
- Grill the steak 4 minutes a side for medium-rare. The time will vary depending on how thick your steak is.
- Once the steak has finished grilling, place it on a clean plate and let it rest while you make the salad.
- Spread the baby green leaf and arugula out on a serving plate.
- Place the sliced peaches, and tomato on top of the greens, arranging them around the plate evenly.
- Crumble the goat cheese over the salad.
- In a small mason jar, combine the fig balsamic, olive oil, salt, pepper, and honey. Shake to combine well.
- Slice the steak into strips, and place it on the salad.
- Drizzle the dressing over the entire salad.
- Enjoy!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Grain Free Meat Nut Free Salads Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1100 |
| Fat: | 76 g |
| Carbohydrates: | 52 g |
| Protein: | 49 g |
| Cholesterol: | 35 g |
| Sodium: | 1677 mg |
| Fiber: | 1 g |
| Sugars: | 35 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Herb-Crusted Grilled Ribeye with Peach and Heirloom Tomato Salad”
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This is STUNNING!
Wow! Steak looks like perfection. Love the combo of peach and tomatoes!