Heat broiler on high. Season the steak with salt and pepper. Place on a foil-lined roasting pan. Broil the steak 5 to 6 minutes per side or until desired doneness. Let steak rest 5 minutes before slicing. In a large bowl, toss greens with Marie’s Italian Vinaigrette and cherry tomatoes. Divide salad on two or four plates and lay rib-eye slices across the top and serve.
Tip: Use skirt steak for a more reasonably priced cut of beef and cook 2 minutes less.