Classic Ribeye Steak with Mixed Greens & Vinaigrette

Instagram: Ribeye with Mixed Greens Reel 

Rich, well-marbled ribeye paired with a crisp mixed greens salad is the perfect balance of indulgence and freshness. This dish features a simply seasoned Halal Wagyu Ribeye, cooked to perfection, alongside a light vinaigrette that cuts through the richness of the steak. Timeless, satisfying, and ideal for any occasion.

Ingredients

• 1 Wagyuwala Halal Wagyu Ribeye Steak
• Salt & freshly cracked black pepper, to taste
• 1–2 tbsp olive oil

Mixed Greens Salad

• Mixed greens (arugula, baby spinach, or spring mix)
• Thinly sliced red onion or shallot
• Optional: cherry tomatoes, shaved parmesan

Vinaigrette

• 2 tbsp olive oil
• 1 tbsp red wine vinegar or lemon juice
• 1 tsp Dijon mustard
• Salt & black pepper, to taste

Instructions

1. Season the ribeye: Remove steak from the fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper on both sides. Lightly coat with olive oil.
2. Cook the steak: Heat grill or cast iron skillet to high heat. Cook ribeye for 2–3 minutes per side, depending on thickness, until a deep crust forms and steak reaches your preferred doneness. Remove from heat and rest for 5–10 minutes.
   
3. Prepare the salad: In a large bowl, combine mixed greens and any optional add-ins. In a small bowl, whisk together olive oil, vinegar (or lemon), Dijon, salt, and pepper. Toss salad lightly just before serving.
4. Slice & serve: Slice ribeye against the grain and plate alongside the dressed greens. Finish with freshly cracked pepper and a drizzle of vinaigrette if desired.