Ribeye Steak Salad with Creamy Date and Balsamic Dressing
healthy, satisfying, creamy
Steak salads are my go to when I need something healthy that can still provide me with enough protein and does not compromise on flavor. I like to get very creative every time I make a steak salad, and one of the best places to start is with the dressing.
This salad features a creamy date and balsamic dressing — it’s rich, slightly sweet and creamy, which makes it a perfect pairing for Ribeye steak (aka, the star of the salad). To layer in even more flavor, I make a spice mix to coat my steak with prior to cooking it. The spice mix is inspired by Turkish Bahrat, which is a traditional spice blend that is complex, warm and aromatic. The salad also includes a mix of greens and quinoa to give it a full body and maximize on nutrients.
Now, let’s get into the actual recipe shall we.
INGREDIENTS (2 servings)
Steak spice mix (inspired by Turkish Baharat Spice Mix):
1 tablespoon black peppercorns
½ tablespoon cumin seeds
1 tablespoon coriander seeds
6 garlic cloves, minced
1 cardamom pod
¼ teaspoon ground nutmeg
½ tablespoon fresh mint, finely diced
Pinch of cinnamon
1 tablespoon salt
Salad dressing:
2 dates, pitted and cut in half
½ shallot, finely diced
½ teaspoon dijon mustard
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 tablepoon balsamic vinegar
Pinch of salt
Salad body:
2 ribeye steaks
1-2 tablespoons (14-28g) butter
1 ½ cups cooked quinoa
Large handful of arugula
1 heirloom tomato, cut into thin slices
½ cucumber, cut into thin slices
2 tablespoons feta cheese
1 teaspoon za’atar
2 teaspoon sesame seeds
Olive oil
METHOD
To make the spice mix, ground the whole spices and combine with the rest of the spices
Season the steaks on both sides. Leave in the fridge to marinade for at least 30 minutes. Take the steaks out of the fridge at least 15 minutes before cooking to get them to room temperature
To cook the steaks medium rare, heat a cast iron over high heat. When cast iron is hot, add a drizzle of olive oil. When oil is hot, add the steaks. Sear for 1.5 minutes on each side. Then sear the edges of the steaks. Lower heat to medium low, add a tablespoon of butter to the pan and baste the steaks for 30 seconds. Remove steaks from the pan and let them rest for 10 minutes before slicing. Add juices left in the pan over each steak. When it's time to slice the steak, make sure to do it against the grain
To make the dressing, add all the ingredients to a blender and blend until smooth. If needed, add a bit of water to loosen the consistency of the dressing
To assemble the salad, add quinoa, arugula, sliced tomatoes, sliced cucumbers to a serving plate. Add one steak per serving on top of each plate. Then, drizzle with the dressing and top with sesame seeds, feta cheese, and za’atar. Enjoy!