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Grilled Ribeye Steak Salad with Pear, Blue Cheese & Cranberries.

  • ½ (4 oz) pkg
    crumbled blue cheese
  • ⅛ cup
    dried cranberries
  • 1
    pear
  • ¾ lb
    ribeye steak
  • 1 (5 oz) pkg
    spring mix (mixed greens)
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat a grill pan or regular skillet over medium-high heat.
  • 2
    Pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.
    ¾ lb ribeye steak
    ½ tsp salt
    ¼ tsp black pepper
  • 3
    When the grill pan is hot, coat with oil.
    1 tsp extra virgin olive oil
  • 4
    Add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.
  • 5
    Meanwhile, combine oil, vinegar, salt, and pepper in a large salad bowl; whisk to combine the dressing.
    1 tbsp extra virgin olive oil
    2 tsp balsamic vinegar
    ¼ tsp salt
    ¼ tsp black pepper
  • 6
    Wash, quarter, core, and thinly slice the pear; add to the bowl with the dressing.
    1 pear
  • 7
    Wash the spring mix (skip if it came pre-washed), and add to the bowl with the dressing and pears. Toss to combine the salad.
    1 (5 oz) pkg spring mix (mixed greens)
  • 8
    Thinly slice steak against the grain.
  • 9
    To serve, divide the salad between plates; top with steak, blue cheese, and cranberries. Enjoy!
    ½ (4 oz) pkg crumbled blue cheese
    ⅛ cup dried cranberries