This steak and bell pepper salad combines pan-seared ribeye steak, farmers market fresh bell pepper, bleu cheese crumbles and red wine vinagrette for an easy, delicious dinner salad.
My local farmers market carries more than just fruit and veggies. They also have bread, jams, honey, meat, fish, eggs, and cheese. With that in mind, I made this salad for #FarmersMarketWeek.Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
Ingredients for Steak and Bell Pepper Salad
For salad greens, I used a spring mix of baby spinach, baby lettuces and radicchio. You could use all baby spinach. Arugula would also be a nice complement to the steak.
I used a ribeye steak, because it's a flavorful cut of beef, and quick to cook in the pan. Flank steak is another cut commonly used for salads, since it's less expensive than ribeye. I rubbed the steak with a mixture of salt, pepper, garlic powder and paprika.
After the steak is cooked and has rested, cut it across the grain into strips in order to break up the muscle fibers, which results in the steak being less tough to chew.
I also added strips of bell pepper. Orange was the color I happened to have on-hand, but any color, or mix of colors, would work. I also added store-bought ciabatta croutons and bleu cheese crumbles. I absolutely LOVE the pairing of steak and bleu cheese.
The red wine vinaigraitte is a simple one with just four ingredients: red wine vingar, olive oil, kosher salt and stone-ground Dijon mustard.
A: When you look at a steak, you can see the direction of the muscle fibers. It almost resembles a plank of wood. You want to cut perpendicular to those lines of muscle fibers.
A: You can use any crumbly cheese, like feta, goat cheese, or ricotta salata. You can also omit the cheese altogether.
This is another recipe that I thought would be good, but I didn't know it would be that good. The tender beef, the creamy cheese, the crunch of the bell pepper, the tang of the vinaigrette... YUM.
Though this salad is suprisingly filling, you could add even more veggies if you wanted to: tomatoes, corn freshly stripped from the cob, mushrooms, thinly sliced shallots, or red onion.
For the vinaigrette
- 6 tablespoon olive oil
- 2 tablespoon red wine vinaigrette
- ½ teaspoon kosher salt
- ½ teaspoon Dijon mustard
For the salad
- 1 lb ribeye steak
- 1 tablespoon canola oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon garilc powder
- 1 bell pepper, any color, seeded and cut into strips
- 4 oz spring mix salad greens
- ¼ cup bleu cheese crumbles
- ½ cup croutons
- Let the steak sit at room temperature for 30 minutes to an hour. Once at room tempearture, mix together the kosher salt, pepper, paprika and garlic powder and rub it over both sides of the steak.
- Heat a cast-iron pan over medium-high heat. Add the canola oil to the pan to let it heat up.
- Add the steak to the pan and cook for 5 to 6 minutes on each side, then remove to a cutting board to rest for 10 minutes.
- While the steak is resting, make the vinaigrette: place the olive oil, red wine vinegar, salt and Dijon mustard in a jar with a tight-fitting lid. Shake for a minute or two to emulsify the ingredients.
- Divide the salad greens, bell pepper strips, bleu cheese crumbles and croutons among four bowls.
- Slice the steak against the grain, and divide among the four bowls.
- Drizzle each salad with the vinaigrette.
Flank steak can be used in place of the ribeye steak.
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 591Total Fat: 47gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 95mgSodium: 800mgCarbohydrates: 11gFiber: 3gSugar: 2gProtein: 33g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
Here’s more Farmer’s Market Week RecipesBreakfast Recipes
- Air Fried Zucchini Fries by West Via Midwest
- Bacon Wrapped Pickles by Take Two Tapas
- Chilled Cucumber Melon Soup by Cookaholic Wife
- Easy Refrigerator Dill Pickles by Cheese Curd In Paradise
- Raspberry Lemonade Limoncello Cocktail by Books n' Cooks
- Strawberry Pesto Brie Bites by Kate's Recipe Box
- Watermelon Rind Pickles by Palatable Pastime
- Zucchini Nachos by Magical Ingredients
- Air Fryer Brussel Sprouts by Devour Dinner
- Diner-Style Breakfast Potatoes and Onions by Family Around the Table
- Honeyed Carrots with Citrus Basil Gremolata by Jolene's Recipe Journal
- Southwestern Potato Salad by The Freshman Cook
- Twice Baked Potatoes by Hostess At Heart
- Zucchini Corn Fritter by The Fresh Cooky
- Eggplant and Chickpea Fritters w/ Herb Yogurt Sauce by Savory Moments
- Philly Style Pepper Steak by A Kitchen Hoor's Adventures
- Sheet Pan Lemon Garlic Shrimp with Asparagus by Blogghetti