Salad with lettuce, cucumbers, tomatoes, boiled eggs, carrots, peppers, onions and sautéed thinly sliced ribeye steak

Ingredients:

• 6 cups mixed lettuce leaves
• 1 cucumber, thinly sliced
• 2 tomatoes, diced
• 3 boiled eggs, sliced
• 1 large carrot, shredded
• 1 bell pepper (red or yellow), thinly sliced
• 1 small red onion, thinly sliced
• 8 oz ribeye steak, thinly sliced
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/4 cup balsamic vinaigrette (or dressing of your choice)

Directions:

1. Heat a skillet over medium-high heat and add olive oil.
2. Season the ribeye slices with salt, black pepper, and smoked paprika.
3. Sear the ribeye in the skillet for 2-3 minutes per side, until browned and cooked to your desired doneness. Remove from the skillet and set aside.
4. In a large salad bowl, layer the lettuce, cucumber, tomatoes, boiled egg slices, shredded carrots, bell pepper, and red onion.
5. Slice the cooked ribeye into thin strips and add them to the salad.
6. Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to combine.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

Kcal: 320 kcal | Servings: 4 servings