RICHMOND, Va - David Hicks, of BJ’s Wholesale Club, served up a juicy Grilled Ribeye Steak Salad complete with bell pepper, green onion, and garlic. This dish is easy to prepare and can be a perfect meal for lunch or dinner. For more information visit online at www.bjs.com.
What You Need:
The savory meat juices and fresh lemon juice come together to create an unforgettable, bright dressing for this 'king of steaks” salad.
1 24 oz boneless Ribeye Steak (approx. 1.5” thick)
2 t. McCormick Montreal Steak Seasoning
Morton’s sea salt, to taste
1 lemon, juiced
1/4 cup red bell pepper, finely chopped
1/4 cup green onion, chopped
1 garlic clove, minced
4 oz. baby Arugula
4 oz. baby Spinach
Make It:
- Preheat grill to medium-high heat and lightly oil the grate. Let steak rest at room temperature for 10-15 minutes. Gently blot dry with paper towels.
- With a fork, scrape the surface of the steak all over and season with the salt and steak seasoning to taste.
- Grill the steak on hot grill about 7-8 minutes per side, turning only once. An instant-read thermometer inserted into the center should read 130 degrees F for medium-rare. Transfer steak to a cutting board, drizzle with lemon juice, and tent loosely with aluminum foil. Allow meat to rest for about 10 minutes (the temp will rise 5-10 degrees upon standing). Meanwhile toss together spinach and arugula and place on individual plates or a large platter.
- Slice steak into 1/2” strips and place on top of salad greens, leaving valuable juices on the cutting board. Add peppers, garlic and parsley to meat juices directly on the cutting board or into a small bowl and carefully drizzle over the sliced meat and greens.
- Eat...Like You Mean It!
