ribeye salad w/ honey soy pan sauce

Name: Ribeye Salad W/ Honey Soy Pan Sauce
Prep time: 20 min
Cook time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: ## I'M JUST LISTING THE VEGGIES AND TOPPINGS I USED...BY ALL MEANS MAKE IT YOUR OWN, I TRIED STAYING ON THE LINES OF ORIENTAL; 8 ounce(s) mixed greens - i used spring mix and romaine; cherry - tomatoes - about 6 - sliced in half; 3 - baby carrots, sliced; jar - artichoke hearts, divided - optional; black - olives - optional; blue - cheese crumbles or feta crumbles - optional; sweet - red pepper, chopped; sweet - onion, sliced thin; 3 -4 - portobella mushrooms quartered; 1/2 - cucumber, sliced thin; handful - cashews - toasted; 1 - large ribeye or strip steak -sliced into 1-1/2 inch slices; 2 tablespoon(s) olive oil; - pepper, season salt, garlic powder, onion powder; ## SAUCE; 4 tablespoon(s) each - honey and soy sauce; 2 tablespoon(s) butter; ## VINAIGRETTE; 1/2 - lemon, juiced; 2 - 3 tablespoon(s) olive oil, extra virgin; - salt & pepper to taste

(1 RATING)

104 Pinches 10 Photos

CJ *

Somewhere, PA

Updated on Mar 24, 2014

This salad is a nice change of pace...I've made it with strip steaks as well...The pan sauce blends so well with the lemon vinaigrette...Use your own choice of veggies and toppings...I use blue cheese crumbles, toasted cashews, artichokes and black olives, to name a few...The sauce can also be used on chicken, for a yummy chicken salad... It's all about the meat and sauce...yum! My photos

Rate

prep time 20 Min

cook time 15 Min

method Saute

yield 2 serving(s)

Ingredients

I'M JUST LISTING THE VEGGIES AND TOPPINGS I USED...BY ALL MEANS MAKE IT YOUR OWN, I TRIED STAYING ON THE LINES OF ORIENTAL
8 ounces mixed greens - i used spring mix and romaine
cherry - tomatoes - about 6 - sliced in half
3 - baby carrots, sliced
jar - artichoke hearts, divided - optional
black - olives - optional
blue - cheese crumbles or feta crumbles - optional
sweet - red pepper, chopped
sweet - onion, sliced thin
3 -4 - portobella mushrooms quartered
1/2 - cucumber, sliced thin
handful - cashews - toasted
1 - large ribeye or strip steak -sliced into 1-1/2 inch slices
2 tablespoons olive oil
- pepper, season salt, garlic powder, onion powder
SAUCE
4 tablespoons each - honey and soy sauce
2 tablespoons butter
VINAIGRETTE
1/2 - lemon, juiced
2 - 3 tablespoons olive oil, extra virgin
- salt & pepper to taste

How To Make ribeye salad w/ honey soy pan sauce

Step 1

In a small bowl, sprinkle a little seasoned salt, garlic powder and onion powder on sliced steak- mash it into the steak with your fingers.

Step 2

Over medium-high heat, in a medium skillet, heat olive oil. When pan is nice and hot, add steak. Leave it untouched for 2 minutes to get a nice sear on the side in pan. Turn steak to sear on the other side and cook another 2 minutes. Sear other two sides for 1 minute each. Add a few more minutes if you like your steak more well done.
Step 3

Mix your soy sauce and honey.
Step 4

Add the soy sauce, honey and butter. Make sure your pan is nice and hot still so they will cook down into the wonderful sweet and savory syrup you will drizzle on your salad... Cook glaze for for 1 minute, coating the steak with the sauce. Set aside to rest while you prepare your greens. If using cashews. toast them now.
Step 5

Mix your greens and veggies in a bowl...squeeze half a lemon and drizzle with 2 - 3 tablespoons extra virgin olive oil...salt and pepper to taste. Toss greens to combine.
Step 6

Divide the mixed greens between 2 plates. If using artichokes, olives...mushrooms, place then around the edge of the salad...
Step 7

Now, divide the steak strips between the salads. sprinkle with cheese crumbles, cashews. Now drizzle with the pan sauce, as much as you like. I served with slices of french bread baguette.
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