Summery Steak with Salad


4 (8-ounce) ribeye steaks, trimmed (about 3/4 inch thick)

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

Cooking spray


For The Salad

Half Iceberg Lettuce

⅓ Cucumber

3 Medium Salad Tomatoes

½ Red Pepper

½ Yellow Pepper

1 Red Onion

3 Medium Spring Onions

3 Large Radishes

1 Medium Carrot



Take the iceberg lettuce and slice thinly and then dice and place into a bowl.


Take the cucumber and slice in to 1cm width pieces and then dice those and also add to the bowl.


With the 3 tomatoes cut them in to equally thick slices again about a 1cm width and then dice them up and place into the bowl with the lettuce and cucumber.


Both the red and yellow peppers need to be diced thinly and added into the bowl, take a spoon and mix these roughly.


Then taking the red onion this then needs to be sliced and diced and added into the bowl, take the spring onions and slice them thinly and add to the bowl and again roughly mix.


Take the radishes and dice them and finally add that to the bowls and mix all together.


In to a separate bowl peel and finely grate the carrot which is a nice addition on top of any salad.


Sprinkle both sides of steaks with salt and pepper. Let steaks stand at room temperature for 20 minutes.


Prepare grill.


Pat the steaks dry with a paper towel. Place steaks on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Remove from grill. Cover steaks loosely with foil; let stand 5 minutes.



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