Grilled Ribeye Salad with a Tomato Vinaigrette

Posted On: January 9, 2015

This heart healthy grass fed steak salad is a great grilling idea for a lighter meal for the backyard.  It bursts with the flavors of summer and fresh herbs are essential to bring this dish to life.


  • 2 Beetnik Ribeye’s
  • 1 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • 20 cherry tomatoes, halved
  • 1 tablespoon minced shallot
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil
  • 4 spring onions or 6 scallions, bulbs halved
  • 5 1/2-inch-thick slices ciabatta bread
  • 10 oz mixed summer lettuces
  • 1/2 cup fresh basil leaves, torn into 1/2-inch-strips

Season steak with 1 teaspoon salt and pepper; set aside.

Combine, shallot and vinegar in a bowl; whisk in 1/4 cup oil, then add the tomatoes. Season to taste with salt and pepper. Set aside.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss spring onions in a medium bowl with 1 teaspoon oil and season with salt and pepper. Grill onions until just tender, 2-3 minutes per side. Transfer to a cutting board and cut into 2″ pieces.

Grill steak until seared and cooked to desired doneness, 2-4 minutes per side for medium-rare. Transfer to a cutting board. Let rest, about 10 minutes.
Meanwhile, make croutons: Brush both sides of bread slices with olive oil and season with salt and pepper. Grill bread until golden brown. Set bread aside until cool enough to handle, then cut into roughly 1″ pieces.

Thinly slice steak against the grain. Toss lettuces, basil, spring onions, croutons, and some of the vinaigrette in a large bowl. Season to taste with salt and pepper. Add steak and toss gently to coat. Serve with remaining vinaigrette alongside.

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