When it comes to steaks, a nice thick ribeye would be my steak of choice. Words can’t express how delicious and satisfying this salad was.
Large Bag of Fresh Spinach
2 Ripe Avocados (slice into thin strips)
1 Small Red Onion (thinly sliced)
1 Container of Cherry Tomatoes (quartered)
Crumble Blue Cheese
1 Small Bag Frozen Sweet Corn
2 Ribeye Steaks
You will need two cast iron skillets. In the first skillet turn heat to medium high. Pour your frozen sweet corn in a small bowl and lightly coat with grape seed oil and sea salt. Once you cast iron pan is hot pour in corn. Let it cook through and get golden to get that roasting effect. If it was summer we would put a couple cobs of corn right on the grill to roast.
In second cast iron skillet turn on high heat to get the pan very hot. Lightly coat your ribeyes with grape seed oil and seasonings and place in hot skillet. We seared our steaks for 3 minutes on each side and then took them out of the pan to rest for 5 minutes before slicing. We enjoy medium-rare.
Slice avocados, red onions and cherry tomatoes. Wash and dry your spinach leaves. Go ahead and get your plates set-up. Layer whatever way you want. You can get them assembled and add your steak once done.
We used crumbled blue cheese for our dressing. If you wish to use a dressing you will only need to drizzle a small amount, this salad is packed with big flavors.
We hope you enjoy this as much as we did. Very satisfying – eating healthy is fun!
This recipe feeds 4 people.