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Ribeye Steak Summer Salad

There is nothing better than a beautiful, colourful salad when the sun is shining. This ribeye steak summer salad is next level!! I have written this up as a portion for one, however, it also works well if you want to increase the amounts and serve in a large sharing bowl.
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Prep Time10 minutes
Total Time45 minutes
KeywordSalad, Steak
Servings 1
Calories 1114kcal

Ingredients
 

For the ribeye steak

  • 1 ribeye steak
  • 1 knob of butter
  • 2 sprigs of rosemary
  • 2 garlic cloves, peeled
  • Salt and pepper
  • Drizzle of oil

For the crispy potatoes

  • 1 red potato, diced
  • 2 tsp garlic granules
  • 1 tsp Italian herbs
  • salt and pepper
  • olive oil

For the salad

  • 1 handful of spinach leaves
  • 1 handful of blackberries
  • 50 grams fresh mango, diced
  • 50 grams fresh pomegranate
  • 4 radish heads, chopped
  • ½ apple, chopped
  • 8 mint leaves

For the chimichurri dressing

  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 handful coriander, finely chopped
  • ½ lemon, juice only
  • ½ tsp dried chilli flakes
  • ½ tsp paprika
  • 3 tbsps extra virgin olive oil
  • salt and black pepper to taste
  • 1 tsp honey

Instructions
 

  • Pre heat the oven to fan 190, alternatively, you can use the air fryer to speed up the cooking process.
  • Add the diced potato to a parchment lined baking tray. Season with, salt, pepper, Italian herbs and garlic granules along with a drizzle of oil. Mix well and place in the oven for 45 minutes. (If using the air fryer, the potatoes will take around 25 minutes to cook at temp 190)
  • In the meantime, prepare the chimichurri dressing by adding all the ingredients to a bowl and mixing well. Set aside.
  • Next, add a handful of spinach to a bowl or plate before building the summer salad with blackberries, mango, pomegranate, apple, radish and fresh mint.
  • Bring the steak to room temperature and season really well with salt, pepper and a drizzle of olive oil.
  • Heat a skillet on a medium-high heat before adding the steak to the pan. Cook for 2-3 minutes before flipping.
  • Once you had flipped the steak, lower the temperature of the pan slightly and add a knob of butter, fresh rosemary and 2 garlic cloves. Baste the steak with the butter for a further two minutes. This cooking time will give you a lovely medium-rare steak depending on the thickness of your piece of meat.
  • Serve everything together and top the steak with the fresh chimichurri dressing.

Nutrition

Calories: 1114kcal | Carbohydrates: 88g | Protein: 57g | Fat: 64g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Trans Fat: 0.5g | Cholesterol: 168mg | Sodium: 361mg | Potassium: 2791mg | Fiber: 17g | Sugar: 35g | Vitamin A: 11214IU | Vitamin C: 94mg | Calcium: 242mg | Iron: 11mg
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