Citrus Ribeye Steaks
Bacon-and-Blue Cheese Romaine Salad
Ingredients
- 3 Tbsp orange juice
- 2 Tbsp lime juice
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 4 (5-oz) boneless ribeye steaks
- 1 tsp kosher salt
- 1 tsp pepper
Instructions
- Combine citrus juices and oil in a large zip-top plastic bag. Add beef; turn to coat. Seal and chill 4 hours or overnight.
- Preheat grill to medium-high heat. Remove beef from bag; discard marinade. Sprinkle steaks with salt and pepper. Place on a grill rack rubbed with oil.
- Grill 6 minutes per side or to desired doneness. Let stand 5 minutes before serving.
Side Dish Ingredients
- 2 slices bacon
- ¼ cup buttermilk
- 2 Tbsp mayonnaise
- ½ cup crumbled blue cheese
- ½ tsp pepper
- ¼ tsp salt
- ½ tsp Worcestershire sauce
- 6 cups chopped romaine lettuce
- ½ red onion, thinly sliced
- 2 Roma tomatoes, seeded and diced
Side Dish Instructions
- Cook bacon in a skillet over medium heat 5 minutes or until crisp. Drain, reserving drippings in skillet. Crumble bacon, and set aside.
- Combine reserved drippings, buttermilk, mayonnaise, cheese, pepper, salt, and Worcestershire in a small bowl, stirring with a whisk.
- Top lettuce with buttermilk dressing. Sprinkle with reserved bacon, onion, and tomatoes.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
348
|
155
|
503
|
| Fat (g) | 25 | 12 | 37 |
| Sat. Fat (g) | 10 | 4 | 14 |
| Protein (g) | 28 | 7 | 35 |
| Carb (g) | 1 | 6 | 7 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 536 | 334 | 870 |
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