Grilled Ribeye With Spinach-Treviso Salad

By ltrodrigu

Transferring cold steaks directly from refrigerator to searing heat allows them to develop a nice surface char without overcooking.

Ingredients

• 2 16-ounce ribeye steaks
• 3 tablespoons olive oil, plus more for cooking surface
• Kosher salt
• Freshly ground black pepper
• 2 firmly packed cups baby spinach
• 2 cups torn Treviso
• 1 1/4 tablespoons white miso
• Zest of 1/4 lemon, plus 1 tablespoon lemon juice
• 1/4 garlic clove, finely grated
• 1/2 cup mayonnaise
• 2 ounces feta cheese, crumbled
• 1/3 cup roughly chopped Marcona almonds
• Flaky sea salt, for finishing

Details

Adapted from online.wsj.com

Preparation

Step 1

Season steaks on both sides with 3 tablespoons olive oil and a generous pinch each of kosher salt and pepper. Heat a grill to medium-high and, once hot, oil grate. Alternatively, set a heavy pan over medium-high heat and slick with oil.

Lay steaks on hot grate or pan and sear on one side until thoroughly charred, about 5 minutes. Flip and cook until meat is medium-rare, about 2 minutes more. Remove steaks from heat and let rest 10 minutes.

Meanwhile, assemble salad: Place spinach and Treviso in a large chilled bowl. Cover bowl loosely with a kitchen towel and chill in refrigerator while making dressing. In a small bowl, whisk together miso, lemon zest and juice, garlic, mayonnaise and a generous pinch of pepper. Taste and adjust seasoning.

Toss salad with just enough dressing to lightly coat leaves. Since dressing is thick, add only a little at a time and toss to coat leaves before adding more. Use no more than half the dressing. (Remaining dressing can be kept in an airtight container in refrigerator up to 1 week.) Toss feta and almonds into salad and adjust seasoning as needed.

Slice steak across the grain into ½-inch-thick pieces. Sprinkle lightly with flaky sea salt. Serve immediately with salad alongside.