Grapes and Balsamic Steak Salad

We needed a quick lunch this sunday,something that worked with what I had in my pantry and fridge,  (not until monday I was going to the grocery store for my weekly trip). So in the freezer I had  a good ribeye steak , took that out with time for it to defroze. In the fridge there was spring lettuce mix, some grapes, goat cheese, and candied almonds ( which I just made yesterday and this was an excellent excuse to use them!!)..so with a balsamic-honey vinaigrette, lunch was served in less than 20 min.!

Ingredients (for two persons):

1 ribeye 1 in. thick
mix of lettuce
green seedless grapes sliced in half
cherry tomatoes sliced in half
goat cheese
candied almonds (or any candied nut you like or can find at the grocery store)
1 tbsp. mustard
1 tbsp. honey
2 tbsp. balsamic vinegar
4 tbsp. olive oil
salt and pepper


I don't put quantities of the grapes , tomatoes or goat cheese, because I feel that these should be according to each cook taste. But please, don't take them out, the tyanginess of the cheese, in union with the acidity of the vinaigrette and sweetness of the grapes  and candied nuts makes everything sooo good!!..also all together with steak!...heaven!!

Directions:

Preheat the oven to 400F.

Heat an oven  proof skillet until it is very, very hot.

Season the meat with salt and pepper on both sides. Sear it on the skillet, about 4 min. per side . Don't move it until is it browned and you can easily lift it from the pan, you want Caramelization of the meat.
Get it in th oven for 5 min. Take it out and fold it in aluminum foil. Meanwhile, prepare the salad and vinaigrette.

Mix mustard, honey, oil, Balsamic vinegar ad salt and pepper. Whisk it until it emulsifies, taste it and season it if needed.

Arrange the lettuce, grapes, tomatoes, nuts  and crumble goat cheese on top. Slice the stake and present it over the salad. Drizzle a little  the vinaigrette over meat and salad and , done!!..lunch in less than 20 min.!