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Creamy Kale and Spinach Salad with Ribeye

Source: Power House Production / CLEO TV

Ingredients

  • Creamy Kale and Spinach Salad with Ribeye
  • 3 tablespoons olive oil
  • 2 ribeye, room temperature
  • Himalayan sea salt
  • Kosher salt
  • Cracked black pepper
  • ½ cup crumbled gorgonzola plus more for garnish
  • 3 tablespoons Chardonnay or Champagne vinegar
  • 3 tablespoons Prosecco vinegar
  • 2 teaspoons whole grain mustard
  • 3 tablespoons agave
  • 3 cups baby kale
  • 3 cups baby spinach
  • 1 cup baby arugula
  • 2 roma tomato, sliced
  • .

Instructions

Turn a cast iron skillet on over high heat. Drizzle with olive oil. Season the steaks with a mixture of Himalayan and kosher salt and pepper on each side. Sear the steaks for about 5 minutes on each side. They should be crusty and golden brown. Remove to a cutting board and let them rest for 5- 10 minutes before cutting into. Season with another sprinkle of Himalayan salt. In a large bowl whisk the gorgonzola, Chardonnay or Champagne vinegar, Prosecco vinegar, stone ground mustard, and agave. Use the back of your spoon to blend the cheese into the liquid. You can also use a blender but it’s nice to mix by hand! Toss the kale, spinach, and arugula into the bowl of dressing. Add the sliced tomatoes over the top and toss. Slice the steak into thin strips and place on top of the salad. Sprinkle it with more gorgonzola and cracked black pepper and enjoy!

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