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The Ultimate Steak Balsamic Salad

Filled with green beans, hardboiled eggs, goat cheese and drizzled with a Balsamic Vinaigrette. This classic steak salad makes the perfect dinner.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner, Lunch
Cuisine American
Servings 4 servings
Calories 462 kcal


  • 1 ribeye steak
  • salt & pepper to season steak
  • 5 cups  fresh baby spinach
  • 2 eggs hardboiled
  • 1 cup fresh green beans cut into 1” pieces
  • 1 pint  cherry tomatoes, halved
  • ¼ cup raw walnuts or pecans
  • 2 oz. crumbled goat cheese

Balsamic Vinaigrette:

  • 2 tbsp dijon mustard
  • 1 garlic clove, minced
  • 1 tsp dry basil
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • salt & pepper to taste


  • Heat grill to medium high heat.
  • Season ribeye with salt and pepper on both sides.
  • Place ribeye on grill and cook each side for 5-6 minutes.
  • Remove from grill and let sit, do not cut until you are ready to assemble salad.
  • Make the balsamic vinaigrette, add dijon mustard, garlic clove, dry basil, balsamic vinegar, olive oil, salt, and pepper to a bowl and whisk until combined. {sometimes I just put everything in a mason jar and shake} Set aside.
  • Next, bring a small pot of water to a boil.
  • Add fresh green beans cut to pot. Cook for 2-3 minutes and immediately throw in an ice bath to shock them and stop the cooking process.
  • To assemble salad, pull out 4 large dishes and evenly distribute chopped romaine romaine, hardboiled eggs, cherry tomatoes, fresh green beans, walnuts or pecans, crumbled goat cheese, and chopped ribeye.
  • Serve with homemade balsamic vinaigrette.