Ribeye Steak with Roasted Mushroom & Sun-Dried Tomato Arugula Salad
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (5 oz) pkgsbaby arugula
- 1 lbcremini mushrooms
- 1 small pkgfresh basil
- 4 clovesgarlic
- 1lemon
- 2 ozParmesan cheese
- 1 ½ lbribeye steak
- 1shallot
- 8sun-dried tomatoes, oil-packed
- balsamic vinegar
- black pepper
- Dijon mustard
- extra virgin olive oil
- honey
- salt
Cookware
- aluminum foil
- baking sheet pan
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- grater
- grill pan, outdoor grill, or skillet
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
- tongs
- whisk or fork
Per serving
- Calories
- 694
- Protein
- 42g
- Carbs
- 17g
- Fat
- 53g
- Fiber
- 3g
- Sodium
- 131mg
Method
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