Steakhouse Salad with Ribeye and Blue Cheese | Midwest Living

Steakhouse Salad with Ribeye and Blue Cheese

Steakhouse Salad with Ribeye and Blue Cheese

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  • Makes: 6 servings
  • Prep 20 mins
  • Grill 8 mins

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Simple and perfect are the only way to describe this fabulous salad. The steak, blue cheese and garden-fresh veggies meld beautifully with the honey-sweetened balsamic dressing.


  • 8 ounces fresh green beans, trimmed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon freshly cracked black pepper
  • 1/3 cup olive oil
  • Coarse kosher salt and freshly cracked pepper
  • 2 12 - ounces boneless beef ribeye steaks, cut 1-inch thick
  • 5 ounces mixed spring salad greens
  • 1 cup grape or cherry tomatoes, halved
  • 2 ounces blue cheese, crumbled


  1. Cook green beans, covered, in a small amount of boiling salted water for 5 minutes or until just crisp-tender. Drain; set aside.
  2. For dressing: In a small mixing bowl combine balsamic vinegar, honey and 1/2 teaspoon cracked black pepper. Gradually whisk in the oil. Season to taste with salt.
  3. Sprinkle steaks lightly with salt and ground pepper. Grill steaks on the rack of a covered charcoal or gas grill directly over medium heat until desired doneness, turning once halfway through grilling. Allow 8 to 12 minutes for medium-rare (145 degrees F) and 10 to 15 minutes for medium (160 degrees F). (You may want to remove the steaks just before they reach the desired temperature; their internal temperature will rise 5 to 10 degrees more as they rest.) Let steaks stand 5 minutes. Thinly slice steaks diagonally across the grain.
  4. Meanwhile, in a large bowl, combine mixed greens, green beans and tomatoes. Add half of the dressing; toss to coat. To serve, divide greens among 6 large salad plates. Arrange sliced steak on top of greens. Sprinkle with blue cheese. Pass remaining dressing.

Nutrition Facts

(Steakhouse Salad with Ribeye and Blue Cheese)

Servings Per Recipe 6, sugar (g) 6, Potassium (mg) 409, sodium (mg) 272, cal. (kcal) 314, iron (mg) 3, vit. A (IU) 798, pro. (g) 22, calcium (mg) 87, Thiamin (mg) 0, chol. (mg) 61, Fat, total (g) 22, vit. C (mg) 10, Niacin (mg) 5, carb. (g) 9, Riboflavin (mg) 0, sat. fat (g) 6, Folate (µg) 23, Polyunsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 13, fiber (g) 2, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 2

Comments (1)

msaputo wrote:
I received a recipe like this a few years back. In making it, I followed the directions to cooks the steak which was - put your burner on high and cook for 5-6 minutes, flip, lower heat a bit and cook for 5. Comes out perfect every time - medium rare. SO good.

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