Indulge in the delightful flavors of our “Mushroom Medley Ribeye Salad with Sun-Kissed Tomatoes.” This enticing dish combines tender ribeye steak, perfectly seasoned and roasted to perfection, with a medley of earthy and savory mushrooms, creating a harmonious blend of textures and tastes.

Serves: 4


  • 1 lb. organic mushrooms of choice
  • 4 cloves garlic, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • pinch of salt and pepper
  • 1 tablespoon high-heat cooking oil, like avocado oil
  • 1 1/2 lbs. organic, grass-fed ribeye steak
  • 8 cups arugula, or mixed greens
  • 1/3 cup sun-dried tomatoes, diced

For the dressing:

  • 1 lemon, juiced and zested
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons dijon mustard
  • 2 teaspoons raw honey
  • salt and pepper, to taste


  1. Preheat the oven to 425F.
  2. Line a baking sheet with parchment paper. Add mushrooms and garlic. Drizzle with 2 tablespoons olive oil, balsamic vinegar, salt and pepper. Roast for 15 minutes.
  3. Meanwhile, make your dressing by adding all ingredients to a mason jar and shaking to combine. Set aside.
  4. Preheat a skillet over medium-high heat. When hot, add 1 tablespoon high-heat cooking oil until sizzling. Add steak and cook to desired doneness. Set aside to rest for 3-5 minutes.
  5. In a large salad bowl, add arugula or mixed greens and sun-dried tomatoes. Remove the mushrooms from the oven and add them to the salad.
  6. Slice steak and top it over the bed of greens.
  7. Drizzle over dressing and serve immediately.