Ribeye Steak Cobb Salad

Ingredients

• Beef, rib eye steak/roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, select, raw

  1 steak or 471g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Garlic

  Raw

  ½ cloves, minced or 2g

• Basil

  Spices, dried

  ⅓ tsp, ground or 0.5g

• Balsamic vinegar

  3 tbsp or 48g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Green beans

  Snap beans, raw

  ⅓ cup, pieces or 33g

• Lettuce

  Romaine or cos, raw

  ½ head or 313g

• Egg, hard-boiled

  Whole, cooked

  2 large or 100g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Walnuts

  Nuts, black, dried

  3 tbsp or 23g

• Goat cheese

  Soft type

  2 oz or 57g

Directions

1. Heat grill to medium high heat. Season steaks with salt and pepper on both sides.
2. Place steaks on grill and cook each side for 5 minutes. Remove from grill and let sit, do not cut until you are ready to assemble salad.
3. Make the balsamic vinaigrette by mixing Dijon mustard, garlic, dry basil, balsamic vinegar, olive oil, and salt and pepper to taste in a small bowl and whisk until combined. Set aside.
4. Next, bring a small pot of water to a boil. Add fresh green beans to pot. Cook for 2 minutes and immediately throw in an ice bath to shock them and stop the cooking process.
5. Assemble salad on 2 large dishes starting with evenly distributing chopped romaine, hardboiled eggs, cherry tomatoes, fresh green beans, walnuts (or pecans), crumbled goat cheese.
6. Then add chopped rib eye. Serve with the balsamic vinaigrette

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