Beef · 20 min
Grilled Ribeye Steak Salad with Pear, Blue Cheese & Cranberries
- 20 min
- 2–6 servings
- 703 kcal / serving
A warm, tangy salad where seared ribeye meets pear slices, blue cheese, and dried cranberries for a quick weeknight meal. The contrast of rich beef with crisp greens holds up well with a simple vinaigrette.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled blue cheese
- ⅛ cupdried cranberries
- 1pear
- ¾ lbribeye steak
- 1 (5 oz) pkgspring mix (mixed greens)
- pears
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1pear
- 1 (5 oz) pkgspring mix (mixed greens)
- pears
Meat & seafood
- ¾ lbribeye steak
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled blue cheese
Pantry & dry goods
- ⅛ cupdried cranberries
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled blue cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| dried cranberries | ⅛ cup | ¼ cup | 0.375 cup |
| pear | 1 | 2 | 3 |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a grill pan or skillet over medium-high heat until hot.
- Pat the steak dry, season both sides with salt and pepper, and place it on a plate.
- Lightly oil the pan once it’s hot, then lay the steak in and cook to your preferred doneness, about 2–5 minutes per side.
- Transfer the steak to a plate and loosely cover with foil to rest while you finish the salad.
- Whisk together oil, balsamic vinegar, salt, and pepper in a large bowl to form a dressing.
- Quarter, core, and thinly slice the pear, then add it to the dressing and toss to coat.
- Rinse the spring mix if needed and add it to the bowl with the pears; toss everything to combine.
- Thinly slice the rested steak against the grain.
- Divide the greens and pears among plates, then top with the sliced steak, crumbled blue cheese, and dried cranberries.
- Season the salad lightly if needed and serve right away.
Two tips
- Prep the dressing in advance and store the bowl chilled for up to a day.
- Swap in leftover grilled chicken or sliced apples if you don’t have pear on hand and keep the dressing the same.
Nutrition per serving
- Calories
- 703 kcal
- Protein
- 39 g
- Carbs
- 24 g
- Fat
- 52 g
- Fiber
- 5 g
- Sodium
- 110 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.