Grill it up fresh or transform what's left. This light and healthy steak salad will fit perfectly into your weeknight dinner plans.
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When ready to cook, start the Traeger and set to 185F.
Brush both sides of the ribeye steak with half of the olive oil, then rub both sides with the Traeger Prime Rib Rub. Let steaks rest for 20 minutes at room temperature. Place the steaks on the grill grate and smoke for 1 hour. When the steak reaches an internal temperature of 110 degrees F, remove to a plate.
While the steak is cooking, make the blue cheese vinaigrette by whisking the greek yogurt with the cheese, lemon juice, vinegar, the remaining olive oil and salt and pepper to taste. The vinaigrette shouldn’t be too thick; thin it out with some water if you need to.
Increase the temperature on the grill to High and preheat, lid closed for 10-15 minutes.
Place the steaks back on the grill and sear 1-2 minutes per side or until the middle has reached an internal temperature of 120-130 degrees F for medium rare. Pull the steaks off the grill and let rest for 10 minutes.
When ready to serve, slice the steak and toss with greens and season with salt and pepper. Layer on top of the tomatoes and green beans then drizzle the salad with the vinaigrette.
Finish to taste with more salt and pepper and snipped tarragon over the top. Enjoy!
Recipe provided by Jessica Fiorillo. Check out her Instagram @FeedMeDearly for more recipes and food inspiration.
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