Total time20 mins
Recipe type: Beef, Salad, Condiments & Dressing, Gluten Free
Serves: 4

Ingredients
1 ribeye steak
salt & pepper to season steak
1 head of romaine, chopped
4 eggs, hardboiled
1 cup of fresh green beans, cut into 1″ pieces
1 pint of cherry tomatoes, halved
½ cup of raw walnuts or pecans
4 oz. of crumbled goat cheese
Balsamic Vinaigrette:
2 tablespoons of dijon mustard {gluten-free}
1 garlic clove, minced
1 teaspoon of dry basil
¼ cup of balsamic vinegar
½ cup of olive oil
salt & pepper to taste
Instructions
Heat grill to medium high heat.
Season ribeye with salt and pepper on both sides.
Place ribeye on grill and cook each side for 5-6 minutes.
Remove from grill and let sit, do not cut until you are ready to assemble salad.
Make the balsamic vinaigrette, add dijon mustard, garlic clove, dry basil, balsamic vinegar, olive oil, salt, and pepper to a bowl and whisk until combined. {sometimes I just put everything in a mason jar and shake} Set aside.
Next, bring a small pot of water to a boil.
Add fresh green beans cut to pot. Cook for 2-3 minutes and immediately throw in an ice bath to shock them and stop the cooking process. {this is called “blanching”}
To assemble salad, pull out 4 large dishes and evenly distribute chopped romaine romaine, hardboiled eggs, cherry tomatoes, fresh green beans, walnuts or pecans, crumbled goat cheese, and chopped ribeye.
Serve with homemade balsamic vinaigrette.

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