Mealime recipe · lives on in MealPot
Ribeye Steak with Roasted Mushroom & Sun-Dried Tomato Arugula Salad
- 30 min
- 2–6 servings
- 693 kcal / serving
- ★ 4.3 on Mealime
A balanced weeknight plate pairing a peppery arugula base with mushroom-topped steak and a bright sun-dried tomato dressing. The contrast of tender beef, roasted mushrooms, and crisp greens comes together quickly for busy evenings.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby arugula
- ½ lbcremini mushrooms
- ½ small pkgfresh basil
- 2 clovesgarlic
- ½lemon
- 1 ozParmesan cheese
- ¾ lbribeye steak
- ½shallot
- 4sun-dried tomatoes, oil-packed
- lemons
- shallots
From the pantry: balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · whisk or fork
Directions
- Roast the mushrooms: on a sheet pan, quarter the cremini mushrooms and mix with minced garlic, a drizzle of oil and vinegar, and a pinch of salt and pepper. Spread in an even layer.
- Roast until browned and tender: place the pan in a 425°F oven and roast, stirring once, about 15 minutes.
- Whisk the dressing: in a bowl, zest and juice the lemon, whisk in additional oil, Dijon mustard, honey, salt, and pepper.
- Preheat the cooking surface for the steak: heat a grill pan, outdoor grill, or skillet over medium-high heat and brush lightly with oil.
- Cook the steak: pat dry and season with salt and pepper, then grill to desired doneness, about 2–5 minutes per side. Let rest on a plate, loosely covered, for 5 minutes.
- Build the salad: thinly slice shallot, roughly chop sun-dried tomatoes, tear basil, and combine with arugula, then add the sliced steak and shaved Parmesan to the bowl. Toss with the dressing and the warm mushrooms to combine.
- Serve: divide the salad onto plates and top with the rested steak.
Two tips
- Prep ahead: chop the shallot and sun-dried tomatoes while the mushrooms roast for a quicker finish later.
- Serving idea: add extra lemon juice and pepper for a sharper finish or swap arugula for spinach if desired.
Nutrition per serving
- Calories
- 693 kcal
- Protein
- 42 g
- Carbs
- 17 g
- Fat
- 53 g
- Fiber
- 3 g
- Sodium
- 131 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 are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.