Grill it up fresh or transform what's left. This light and healthy steak salad will fit perfectly into your weeknight dinner plans.
1 (1-1/2 inch thick) rib-eye steaks
4 Tablespoon extra-virgin olive oil
1 1/2 Tablespoon Traeger Prime Rib Rub
5 Ounce Yogurt, Greek
3 1/2 Ounce crumbled blue cheese
lemon, juiced
1 Tablespoon rice vinegar
salt
pepper
1 1/2 Cup Arugula, fresh
1 Cup Green Beans, fresh
1/2 Cup Cherry tomatoes, sliced
2 Tablespoon Tarragon, chopped
1 (1-1/2 inch thick) rib-eye steaks
2 Tablespoon extra-virgin olive oil
1 1/2 Tablespoon Traeger Prime Rib Rub
5 Ounce Yogurt, Greek
3 1/2 Ounce crumbled blue cheese
Half lemon, juiced
1 Tablespoon rice vinegar
2 Tablespoon extra-virgin olive oil
As Needed salt
As Needed pepper
1 1/2 Cup Arugula, fresh
As Needed salt
As Needed pepper
1 Cup Green Beans, fresh
1/2 Cup Cherry tomatoes, sliced
2 Tablespoon Tarragon, chopped