Prime Steak Salad

Let me start off by saying, carnivores rule!  Anyway, over 90% of the "Prime" grade beef in the U.S. goes straight to restaurants and butchers.  So I was pleasantly surprised to find some Prime boneless ribeye steaks at my local Ralphs Fresh Fare the other day and decided to bring some home.  I wanted to let this beef shine on its own, so I seared it in a cast iron pan with just salt and pepper and let it rest before slicing it on a bias.  For my side dish I made a simple spinach salad with garbanzo beans and sliced roasted bell peppers and a lemon vinaigrette with lemon juice, dijon mustard and olive oil.  One bite of the steak and you could tell it why it earned a Prime grade.  It was tender and had a rich, beefy flavor.  The salad, which could have been an afterthought, actually brought a fresh, light counterpoint to the dish.