Ribeye and Halloumi Steak Salad Recipe

Ingredients

For the honey garlic vinaigrette
• 2 tbsp. olive oil
• 2 tbsp. apple cider vinegar
• 2 tsp. honey
• 1 clove garlic, minced
For the steak salad
• 8 ounce Ribeye steak
• 1 package baby kale mix (~10 ounces)
• 2 ounces halloumi cheese, sliced
• 1 clementine
• 1/2 cup cherry tomatoes
• 2 tbsp. pumpkin seeds

Instructions

1. Combine ingredients for the honey garlic vinaigrette in a bowl, whisking until emulsified. Can prepare the dressing up to 1 week in advance.
2. Pat steak dry and season generously with salt and pepper 30 minutes prior to cooking.
3. Cook halloumi cheese in a skillet over high heat until browned, then cut into pieces and set aside.
4. Heat 2 tbsp. oil in a cast iron skillet over high heat until pan is smoking
5. Place steak in the oil and cook for ~4 minutes without touching the steak to develop a crust on the steak.
6. Flip once and continue cooking until internal temperature reaches between 145°F for medium rare and 160°F for medium.
7. Remove from heat and let steak rest for 5 minutes before slicing against the grain.
8. Combine halloumi, dressing and remaining ingredients in a bowl, split into 2 servings and serve with the steak.

Notes