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    Grilled Ribeye Steak with Arugula and Tomato Side Salad

    Freshen up tonight’s dinner menu with this simple ribeye steak and arugula-tomato salad. Just toss the steak and tomatoes on the grill, add them to your arugula and top with parmesan for a quick and tasty meal. That’s a Chompion dinner to us.


    Serves: 2



    • 2 1 lb. ribeye steaks
    • 3 cups arugula
    • 2 large tomatoes
    • Sea salt and black pepper
    • 4 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • Shaved parmesan cheese



    1. Season steaks with salt and pepper and place on grill at medium high heat. Grill until steaks are desired amount of pink in the middle. Cut into ½-1 inch slices.
    2. Halve tomatoes and place cut side down on grill set at low heat for about 3 minutes. Turn tomatoes and grill for another 3 minutes. Once grilled, cut in half again.
    3. Split arugula evenly among 2 diner plates to form the base of the salad. Add tomatoes and steak.
    4. In a separate bowl, combine olive oil and balsamic vinegar, adding salt and pepper to taste to make the dressing.
    5. Add parmesan cheese and dressing to salad and enjoy!
    Original Recipe