Get ready to transform an ordinary meal into an extraordinary culinary adventure with this Seared Steak Salad that promises to electrify your palate! Imagine perfectly seared, juicy ribeye atop a vibrant bed of mixed greens, drizzled with a mind-blowing honey habanero dressing that delivers a sweet-spicy punch that'll make your taste buds dance. This isn't just a salad - it's a gourmet experience that combines restaurant-quality flavor with home-cooking simplicity, guaranteed to impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 ribeye steaks
- 8 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup honey
- 1 habanero pepper, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to reach room temperature, ensuring even cooking.
- Pat steaks dry with paper towels and generously season both sides with salt and freshly ground black pepper.
- Heat a cast-iron skillet or heavy-bottomed pan over high heat until smoking hot, adding 2 tablespoons of olive oil.
- Carefully place steaks in the hot skillet, searing for 3-4 minutes on each side for medium-rare, or adjust cooking time to desired doneness.
- Remove steaks and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- While steaks rest, prepare the dressing by combining honey, minced habanero, remaining olive oil, and a pinch of salt in a small bowl, whisking until well combined.
- In a large salad bowl, mix mixed greens, halved cherry tomatoes, and thinly sliced red onion.
- Slice rested steaks against the grain into thin strips.
- Arrange sliced steak over the prepared salad greens.
- Drizzle honey habanero dressing over the salad just before serving.
- Serve immediately, with extra dressing on the side if desired.
Tips
- • Always let your steaks come to room temperature before cooking to ensure even searing and maximum tenderness. • Use a cast-iron skillet for the best crust - the high heat creates that restaurant-quality sear. • Don't rush the resting period for your steak; this crucial step allows juices to redistribute, keeping the meat incredibly tender. • For heat control, start with half the habanero and adjust to your spice tolerance. • Slice the steak against the grain for maximum tenderness and easier eating. • Dress the salad just before serving to keep greens crisp and fresh. • For a milder version, you can substitute jalapeño for habanero in the dressing.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 110mg
