Name: Grilled Ribeye with Shaved Zucchini, Apple, Parmesan & Basil Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 90 ml French vinaigrette; 1 small pkg fresh basil; 3 Granny Smith apples; ¾ cup Parmesan cheese, shredded; 1.02 kg ribeye steak; 3 medium zucchini squash; black pepper; extra virgin olive oil; salt

Grilled Ribeye with Shaved Zucchini, Apple, Parmesan & Basil SaladGrilled Ribeye with Shaved Zucchini, Apple, Parmesan & Basil Salad — a 35-minute lunch recipe with 9 ingredients, serving 6.Ingredients

90 ml French vinaigrette

1 small pkg fresh basil

3 Granny Smith apples

¾ cup Parmesan cheese, shredded

1.02 kg ribeye steak

3 medium zucchini squash

black pepper

extra virgin olive oil

salt

Instructions

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the pan is hot, coat with oil; working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, 5 minutes.

Meanwhile, wash and dry the fresh produce.

Trim zucchini, then run a vegetable peeler along the length of each zucchini to make ribbons. Place in a large bowl.

Quarter, core, and thinly slice apples. Add to the bowl with the zucchini.

Pick basil leaves off the stems; roll up crosswise and thinly slice into ribbons. Add to the bowl, along with Parmesan and vinaigrette, then gently toss to combine the salad.

Thinly slice steak against the grain.

To serve, divide steak and salad between plates. Enjoy!

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