Beef · 30 min
Ribeye Steak with Asparagus, Almond & Goat Cheese Salad
- 30 min
- 2–6 servings
- 659 kcal / serving
Juicy ribeye paired with bright asparagus, creamy goat cheese, and toasted almonds. The combination stays tender and fresh, making it a simple weeknight option with varied textures.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ cupalmonds, sliced
- 1 small bunchasparagus
- ½ (4 oz) loggoat cheese
- ½lemon
- ¾ lbribeye steak
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, salt, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · medium saucepan · 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 · dinners for two
Shopping list by aisle
Produce
- 1 small bunchasparagus
- ½lemon
- lemons
Meat & seafood
- ¾ lbribeye steak
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Pantry & dry goods
- ¼ cupalmonds, sliced
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 |
|---|---|---|---|
| almonds, sliced | ¼ cup | ½ cup | ¾ cup |
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| lemon | ½ | 1 | 1 ½ |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Pat the steak dry and season generously with salt and pepper on both sides.
- In a dry skillet, toast the almonds until lightly fragrant, about 3–4 minutes; transfer to a small bowl.
- Heat a skillet over medium-high and add coconut oil, swirling to coat the bottom.
- Place the seasoned steak in the skillet and cook, flipping every 15–30 seconds, until it reaches your preferred doneness; rest 5–10 minutes.
- Meanwhile, bring a medium saucepan with water to a boil, salt it, and add the asparagus; cook until bright green and tender, 2–4 minutes, then drain and rinse with cold water.
- Whisk lemon zest and juice with olive oil, Dijon, salt, and pepper to make a bright dressing.
- Toss the asparagus with the dressing, then crumble the goat cheese over the mixture and sprinkle with the toasted almonds; slice the steak and plate.
- Divide the steak and asparagus onto plates and finish with the goat cheese and almonds for serving.
Two tips
- Toast the almonds ahead of time and store in an airtight container for up to 2 days.
- If goat cheese isn’t on hand, you can omit it and still enjoy the lemon-Dijon dressing with the asparagus; feel free to swap almonds for another nut you have in the pantry.
Nutrition per serving
- Calories
- 659 kcal
- Protein
- 42 g
- Carbs
- 8 g
- Fat
- 53 g
- Fiber
- 4 g
- Sodium
- 193 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.