Rib-Eye Salad


Makes: 2 servings

Cook: 7 minutes

  • 1 rib-eye steak, 1 inch thick

  • Salt and pepper

  • 1 tablespoon canola oil, Wesson®

  • 1 head butter lettuce, leaves removed and torn

  • 1⁄4 cup fresh thyme leaves

  • 1⁄4 cup snipped fresh chives

  • 1⁄4 cup fresh tarragon leaves

  • 1⁄4 cup torn fresh basil leaves

  • 2 roma tomatoes, seeded and diced

  • Balsamic vinaigrette, Newman’s Own®




Season the steak generously on both sides with salt and pepper, patting the seasoning into the meat.

Heat a large heavy skillet, preferably cast iron, over medium heat. Add oil to hot skillet. When oil is hot, add the steak and cook until seared and well crusted on one side, about 4 minutes. Turn and cook 3 minutes more for medium rare or 4 minutes more for medium.

Transfer steak to cutting board and let rest, covered loosely with foil.

Meanwhile, combine lettuce and herbs and divide between 2 plates.

Thinly slice steak across the grain, trimming away fat. Arrange steak slices on top of greens. Sprinkle with chopped tomatoes and drizzle with vinaigrette.Variation: Substitute red grapes and sunflower seeds for tomatoes.

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