Tuscan Steak and Salad
Transport your taste buds to the heart of Italy with this Tuscan Steak and Salad recipe—a perfect balance of rich, savory flavors and refreshing, crisp greens. Juicy ribeye steaks are generously seasoned with olive oil, garlic, and aromatic rosemary before being seared to perfection for a golden crust and tender interior. Paired with a vibrant salad of mixed greens, sweet cherry tomatoes, crunchy cucumber, and zingy red onion, this dish is tied together with a tangy balsamic and lemon dressing and topped with shaved Parmesan cheese. Ready in just 35 minutes, this elegant yet easy-to-make meal is perfect for weeknight dinners or a romantic evening in. Serve it with a glass of bold red wine for a true Tuscan-inspired feast! Keywords: Tuscan steak, ribeye salad, Italian dinner recipe, steak and salad, balsamic dressing.
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Recipe Information
Ingredients
- 2 pieces (10-12 oz each) Ribeye steak
- 3 tablespoons Olive oil
- 2 cloves (minced) Garlic cloves
- 2 sprigs Fresh rosemary
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup (halved) Cherry tomatoes
- 4 cups Mixed salad greens
- 1 medium (thinly sliced) Cucumber
- 0.5 medium (thinly sliced) Red onion
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Lemon juice
- 0.25 cup (shaved) Parmesan cheese
Instructions
Take the ribeye steaks out of the fridge at least 30 minutes before cooking to bring them to room temperature.
Pat the steaks dry with paper towels. Rub each steak with 1 tablespoon of olive oil, minced garlic, rosemary sprigs, salt, and black pepper. Let it marinate while you prepare the salad.
In a large bowl, combine the cherry tomatoes, mixed salad greens, cucumber slices, and red onion.
In a small bowl, whisk together the balsamic vinegar, lemon juice, and the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste. Set aside.
Preheat a skillet or grill pan over high heat. Once the pan is very hot, sear the steaks for approximately 3-4 minutes per side for medium-rare, or adjust the time based on your desired level of doneness.
Remove the steaks from the pan and let them rest on a plate, loosely covered with foil, for at least 5 minutes.
Drizzle the prepared balsamic dressing over the salad and toss gently. Top with shaved Parmesan cheese for added flavor.
Slice the steak against the grain into thick strips. Serve alongside the fresh salad.
Enjoy your Tuscan Steak and Salad with a glass of your favorite red wine for an authentic Italian dining experience!
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 4880 mg | 212% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 16.5 g | ||
| Protein | 179.9 g | 360% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 437 mg | 34% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3041 mg | 65% | |
*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.
