Grilled Ribeye Steak Salad

  • Author: Robyn
  • Yield: serves 2-3 1x


  • 2 ribeye steaks with the fat trimmed (or whatever cut you have on hand)
  • Mixed Greens
  • Scallions
  • Tomatoes (not overly ripe – even green would work nicely)

Marinade / Dressing:

  • 3/4 cups of extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 table spoons of lemon juice
  • 3 cloves of minced garlic
  • 1 teaspoon of sea salt
  • fresh cracked pepper (to your liking)


  • To make the dressing/marinade, combine all ingredients in a jar and shake. Taste and adjust the salt and pepper.
  • Place steak in a plastic zipper bag. Pour half the marinade and seal. Refrigerate for an about an hour – if you can marinade it longer it’ll just be that much more better.
  • Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
  • Grill the steak to your liking. Once your steak is grilled and resting grill your tomatoes and scallions – your looking for great char marks but don’t want to have your tomatoes fall apart
  • In a large salad bowl add your greens, tomatoes and scallions and pour the dressing. Cut your steak into strips and add it to the bowl.Serve immediately and enjoy!

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