Ingredients and Weight:
- Ribeye steak: 1.5 pounds
- Romaine lettuce: 16 cups
- Cherry tomatoes: 1 pint
- Red onion: 1/2 cup, thinly sliced
- Blue cheese: 1/2 cup, crumbled
- Avocado: 2, peeled and sliced
- Bacon: 8 slices, cooked and crumbled
- Olive oil: 1/4 cup
- Red wine vinegar: 1/4 cup
- Dijon mustard: 1 tablespoon
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season the steak with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the steak for 3-4 minutes per side for medium-rare or adjust cooking time to your desired doneness.
- Let the steak rest for 10 minutes before slicing thinly.
- In a large bowl, combine the romaine lettuce, cherry tomatoes, red onion, blue cheese, and avocado.
- Toss with the olive oil, red wine vinegar, and Dijon mustard.
- Add the sliced steak and bacon to the salad.
- Season to taste with additional salt and black pepper if needed.
Nutritional Information:
- Serving size: 1 cup
- Calories: 450
- Fat: 25g
- Protein: 30g
- Carbohydrates: 20g
Dish Characteristics:
- Savory and flavorful
- Hearty and filling
- Balanced with fresh vegetables and creamy textures
- Suitable for a variety of dietary preferences (can omit blue cheese for dairy-free)
User Comments:
- "This salad was amazing! The steak was perfectly cooked and the flavors were so well-balanced."
- "I love the combination of romaine lettuce with the sweet tomatoes and salty blue cheese."
- "This is a great salad for a special occasion or a hearty lunch."
Special Precautions and Tips:
- Use high-quality steak for the best flavor.
- Don't overcook the steak or it will become tough.
- Let the steak rest before slicing to allow the juices to redistribute.
- If you don't have red wine vinegar, you can substitute apple cider vinegar or white wine vinegar.
