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
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.
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