Boneless Rib-Eye Italian Salad

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  • Prep Time: 20 minutes
  • Servings: 2 to 4


  • 1 pound boneless rib-eye
  • 1 tsp salt and ½ tsp pepper
  • 10 oz Italian blend greens
  • ¾ cup Marie’s Italian Vinaigrette Dressing
  • ½ cup cherry tomatoes, halved


Heat broiler on high. Season the steak with salt and pepper. Place on a foil-lined roasting pan. Broil the steak 5 to 6 minutes per side or until desired doneness. Let steak rest 5 minutes before slicing. In a large bowl, toss greens with Marie’s Italian Vinaigrette and cherry tomatoes. Divide salad on two or four plates and lay rib-eye slices across the top and serve. 

Tip: Use skirt steak for a more reasonably priced cut of beef and cook 2 minutes less.