Ingredients
Scale
- 10 ounces boneless prime rib steak
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons avocado oil
- 4 ounces fresh arugula
- 1 cup cherry tomatoes, halved
- ½ English cucumber, diced
- ½ avocado, sliced
- ¼ cup thinly sliced red onions
- ¼ cup crumbled blue cheese (optional)
- ½ tablespoon grainy mustard
- ½ tablespoon Dijon mustard
- ½ tablespoon balsamic vinegar
- 2 tablespoons olive oil
- A pinch of salt and pepper
Instructions
- Season both sides of the steak with salt and pepper.
- Heat a cast-iron pan over medium-high heat and add avocado oil.
- Cook the steak for 2 minutes on each side, then let it rest.
- Whisk together the mustard, balsamic vinegar, olive oil, and a pinch of salt and pepper for the vinaigrette.
- Combine arugula, cherry tomatoes, cucumber, avocado, and red onions in a bowl.
- Toss the salad with the vinaigrette and serve with sliced steak on top.
Notes
Allow the steak to rest to maintain its juiciness.
Use fresh, quality ingredients for the best flavor.
The salad can be customized with various toppings according to your preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Pan-searing
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 5
- Protein: 35
- Cholesterol: 100