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

  • 1 (113 g) pkg
    crumbled blue cheese
  • ¼ cup
    dried cranberries
  • 2
    pears
  • 0.68 kg
    ribeye steak
  • 2 (142 g) pkg
    spring mix (mixed greens)
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat a large 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.
    0.68 kg ribeye steak
    1 tsp salt
    ½ tsp black pepper
  • 3
    When the grill pan is hot, coat with oil.
    2 tsp extra virgin olive oil
  • 4
    Working in batches if necessary, 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.
    2 tbsp extra virgin olive oil
    4 tsp balsamic vinegar
    ½ tsp salt
    ½ tsp black pepper
  • 6
    Wash, quarter, core, and thinly slice pears; add to the bowl with the dressing.
    2 pears
  • 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.
    2 (142 g) 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!
    1 (113 g) pkg crumbled blue cheese
    ¼ cup dried cranberries