Ribeye Steak Cobb Salad

Ingredients

• Ribeye steak

  raw, bone-in, lip-on, trimmed to 1/8 in fat, lean and fat, select

  1 steak or 471g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Dijon mustard

  Grey Poupon

  1 tbsp or 15g

• Garlic

  raw

  ½ cloves, minced or 2g

• Basil

  dried

  ⅓ tsp, ground or 0.5g

• Balsamic vinegar

  3 tbsp or 48g

• Olive oil

  ¼ cup or 54g

• Green beans

  raw

  ⅓ cup, pieces or 33g

• Romaine lettuce

  raw

  ½ head or 313g

• Egg

  whole, cooked, hard-boiled

  2 large or 100g

• Cherry tomatoes

  red, raw

  ½ cup, chopped or sliced or 90g

• Black walnuts

  dried

  3 tbsp or 23g

• Goat cheese

  soft

  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