Steak Salad


  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 teaspoons lemon juice
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 Heritage Ribeye Steak
  • 1 package (9 ounces) ready-to-serve salad greens
  • 12 cherry tomatoes halved
  • Red onion, sliced
  • Crumbled blue cheese and additional pepper, optional


  1. For dressing, whisk together balsamic vinegar, olive oil, lemon juice, dried thyme, salt and ground pepper.
  2. Coat steak with 1/4 cup dressing. Reserve remaining dressing; cover and refrigerate until serving.
  3. In a cast iron skillet cook the steak over medium heat until golden brown. When the meat is done set aside.
  4. To serve, divide salad greens among plates. Top with steak, tomatoes and onions and cheese. Serve with reserved dressing.
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