Steak in a Garden
Elevate your dinner table with this show-stopping "Steak in a Garden" recipe—where juicy, perfectly seared ribeye steaks meet a vibrant medley of crisp greens and fresh vegetables. This dish combines the rich, buttery flavors of garlic and thyme-basted steak with the refreshing contrast of a colorful salad featuring cherry tomatoes, cucumber, radishes, creamy avocado, and a zingy homemade herb dressing infused with lemon, Dijon, and honey. Ready in just 35 minutes, this recipe strikes the perfect balance between indulgence and vitality, making it ideal for date nights or elegant dinners for two. Serve your steak on a bed of this garden-fresh salad for a meal that’s as beautiful as it is delicious. Keywords: steak recipe, garden salad, ribeye steak, garlic butter steak, herb dressing, date night dinner, dinner for two.
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Recipe Information
Ingredients
- 2 pieces (10-12 oz each) Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cloves (minced) Garlic
- 4 sprigs Fresh thyme
- 6 cups Mixed greens
- 1.5 cups (halved) Cherry tomatoes
- 1 medium (sliced into half-moons) Cucumber
- 0.5 medium (thinly sliced) Red onion
- 4 small (thinly sliced) Radishes
- 1 large (sliced) Avocado
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh dill (chopped)
- 1 teaspoon Honey
Instructions
Take the steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature. Season both sides of each steak generously with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steaks.
Cook the steaks for 3-4 minutes on the first side, until a golden crust forms. Flip and add the butter, minced garlic, and thyme sprigs to the skillet.
Spoon the melted butter and garlic over the steaks as they cook for an additional 2-3 minutes or until they reach your desired doneness (125°F for medium-rare). Remove the steaks from the skillet and let them rest for 5-10 minutes.
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, radishes, and avocado slices.
In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, Dijon mustard, chopped parsley, dill, honey, and a pinch of salt and pepper to create the herb dressing.
Drizzle the herb dressing over the salad and gently toss to coat evenly.
To serve, place a generous portion of the salad onto each plate, then top it with a steak. Garnish with additional fresh herbs if desired, and serve immediately.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.5 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 143 mg | 11% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2212 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
