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Grilled Ribeye with Spinach & Roasted Red Pepper Salad Recipe

Name: Grilled Ribeye with Spinach & Roasted Red Pepper Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 (6 oz) ribeye steaks; 1 lb baby spinach; 1/2 lb button mushrooms; 2 cloves garlic; 1/2 cup roasted red peppers, sliced; 1/4 cup crumbled feta cheese; 1 tbsp balsamic glaze; 1/4 tsp black pepper; 1/2 tsp salt; 1 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp honey; 1 tsp Dijon mustard

Stashcook

This is a yummy dinner with grilled steak and a fresh salad. The steak is juicy and the salad has spinach, roasted red peppers, and cheese. It's easy to make and very tasty!

Ingredients

4 (6 oz) ribeye steaks

1 lb baby spinach

1/2 lb button mushrooms

2 cloves garlic

1/2 cup roasted red peppers, sliced

1/4 cup crumbled feta cheese

1 tbsp balsamic glaze

1/4 tsp black pepper

1/2 tsp salt

1 tbsp olive oil

1 tbsp red wine vinegar

1 tsp honey

1 tsp Dijon mustard

Method

Preheat your grill to medium-high heat.

Wash and dry the baby spinach and set aside.

Slice the button mushrooms and mince the garlic. Toss them with olive oil, salt, and pepper on a baking sheet.

Roast the mushrooms and garlic in the oven at 425°F for about 15 minutes, until browned and tender.

In a bowl, whisk together red wine vinegar, Dijon mustard, honey, and a pinch of salt and pepper to create the dressing.

Season the ribeye steaks with salt and pepper on both sides.

Grill the steaks for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness.

Let the steaks rest for 5 minutes after grilling.

In a large bowl, combine the baby spinach, roasted mushrooms, roasted red peppers, and crumbled feta cheese.

Drizzle the salad with the dressing and balsamic glaze, then toss to coat evenly.

Slice the rested steaks against the grain.

Serve each steak with a generous portion of the spinach and roasted red pepper salad.

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