Rib Eye Steak Salad w/ Crispy Shallots

 Ingredients: Rib Eye steak (100% grass-fed beef), spinach, shallots, garlic, balsamic vinaigrette

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The key to sear or grill a nice steak is to get it down to room temperature first before cooking it; this ensures that the meat cooks evenly throughout (as opposed to throwing it on the fire directly from the fridge). 6-7 mins on one side; the key is not to touch it, check it, or move the steak while is cooking on that first side.  Flip it over and leave it for about 3-4 mins for a rare steak and 5-6 for medium rare. And well-done should be illegal. 

I used a rib-eye for this salad but any steak would do, really - I actually think a sirloin filet would've been a better option. A simple coat of kosher salt and cracked pepper is all I added for seasoning before I threw it on a hot grill pan with some olive oil.

Adding some steak over a bed of spinach is a great way to lighten up a huge cut of meat and not commit to a heavy meal. Balsamic vinegar is always a great pairing; you could also try some balsamics that are infused with various fruits and herbs - really yummy over the spinach. 

The shallots and garlic add some texture and crunch to the salad. I chopped these up really finely and simmered them in about 4 tablespoons of olive oil over very very low heat (make sure not to burn these!)