How to make grilled ribeye steak with mixed greens, honey-glazed pears, brie, and walnuts

Tender and very juicy, the ribeye steak is a cut taken from the sirloin region. This is an option that turns out perfectly grilled with just a few seasonings to enhance the flavor of the meat, such as salt and freshly ground black pepper.

To enhance the dish, our tip is to go for a simple, quick, and delicious salad that includes a mix of greens, honey-glazed pears, brie, and walnuts.

INGREDIENTS

Grilled ribeye steak:

1 piece of ribeye steak from Cabaña Las Lilas

2 tablespoons of Alma Lusa olive oil

Salt to taste Freshly ground black pepper to taste Salad:

3 pears

1 tablespoon of butter

2 tablespoons of honey

2 bunches of mixed greens

150g of chopped brie

60g of chopped walnuts

Salt to taste

Alma Lusa olive oil to taste

PREPARATION

Salad:

Cut the pears into wedges and set aside. In a medium skillet, add the butter and heat over medium heat.

Arrange the pears and drizzle with honey. Let them grill for 5 minutes or until slightly cooked.

Spread the mixed greens on plates, add the honey-glazed pears, chopped brie, and walnuts. Season with salt, olive oil, and set aside.

Grilled ribeye steak: Cut the ribeye steak into 5 portions. Heat a large non-stick skillet over medium heat and add the olive oil.

Add the ribeye steaks and season with salt and freshly ground black pepper to taste.

Grill for 6 minutes, flip, and season with salt and black pepper. Cook for another 6 minutes or until desired doneness.

Remove and serve with the mixed greens, honey-glazed pears, brie, and walnut salad.