Rib-Eye Steakhouse Salad Recipe

Name: Rib-Eye Steakhouse Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 1/2 tablespoons sherry vinegar; 1 1/2 tablespoons chopped fresh thyme; 5/8 teaspoon kosher salt, divided; 7/8 teaspoon black pepper, divided; 1/2 teaspoon sugar; 4 portobello mushroom caps, gills removed (about 1 pound); 10 garlic cloves, unpeeled; 6 large shallots, peeled and halved; Cooking spray; 1 (14-ounce) rib-eye steak; 5 cups thinly sliced romaine lettuce; 1 ounce crumbled blue cheese

Servings: persons

3 tablespoons extra-virgin olive oil
2 1/2 tablespoons sherry vinegar
1 1/2 tablespoons chopped fresh thyme
5/8 teaspoon kosher salt, divided
7/8 teaspoon black pepper, divided
1/2 teaspoon sugar
4 portobello mushroom caps, gills removed (about 1 pound)
10 garlic cloves, unpeeled
6 large shallots, peeled and halved
Cooking spray
1 (14-ounce) rib-eye steak
5 cups thinly sliced romaine lettuce
1 ounce crumbled blue cheese

1
Preheat oven to 450u00b0.
2
Combine oil, vinegar, thyme, 3/8 teaspoon salt, 3/8 teaspoon pepper, and sugar in a large mixing bowl. Add mushrooms, garlic, and shallots; toss. Using a slotted spoon, place vegetables on a foil-lined jelly-roll pan coated with cooking spray. Reserve vinegar mixture. Bake vegetables at 450u00b0 for 25 minutes or until tender, stirring twice. Remove from pan. Cool slightly. Coarsely chop mushrooms and shallots. Remove skins from garlic. Add vegetables, garlic, and any accumulated liquid to vinegar mixture.
3
Heat a grill pan over medium-high heat. Sprinkle steak with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon pepper. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes.
4
Trim all fat from steak, including eyes of fat in center. Discard fat. Cut meat into very thin slices. Add lettuce to mushroom mixture; toss gently to coat. Divide mushroom mixture evenly among 4 plates. Top evenly with sliced steak and blue cheese.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 1/2 tablespoons sherry vinegar, 1 1/2 tablespoons chopped fresh thyme, 5/8 teaspoon kosher salt, divided, and more.

Yes, Rib-Eye Steakhouse Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rib-Eye Steakhouse Salad

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