Grilled Ribeye with Arugula, Radicchio & Pear Salad
Step 1: In a mixing bowl, whisk together the white wine vinegar, shallot, honey and Dijon mustard.
Step 2: Slowly whisk in the olive oil until the vinaigrette is emulsified. Season with a pinch of salt and black pepper and set aside.
Step 3: Preheat the grill to medium-high heat.
Step 4: Season the ribeye steaks with kosher salt and freshly cracked black pepper.
Step 5: Grill the steaks to your desired doneness. For medium-rare, the source recommends approximately 5 to 7 minutes per side, reaching 52–54°C (125–130°F).
Step 6: Transfer the steaks to a clean platter and tent with foil to keep warm.
Step 7: Lightly coat the pear quarters and radicchio with spray oil or brush with olive oil.
Step 8: Place the pear and radicchio on the grill and cook until browned with a light char.
Step 9: Slice the grilled pear and radicchio into strips approximately 6 mm (¼ inch) wide.
Step 10: Toss the pear and radicchio with the baby arugula and prepared vinaigrette.
Step 11: Divide the salad among four plates and finish with crumbled goat cheese.
Step 12: Serve alongside the grilled ribeye steaks.
Fresh St. Market Tip
Bosc pears are a particularly good option for this recipe because their firmer texture makes them practical for grilling. For the steak, let the grilled ribeye rest briefly before serving while you finish the salad.
Recipe Courtesy: Certified Angus Beef
Directions
Step 1: In a mixing bowl, whisk together the white wine vinegar, shallot, honey and Dijon mustard.
Step 2: Slowly whisk in the olive oil until the vinaigrette is emulsified. Season with a pinch of salt and black pepper and set aside.
Step 3: Preheat the grill to medium-high heat.
Step 4: Season the ribeye steaks with kosher salt and freshly cracked black pepper.
Step 5: Grill the steaks to your desired doneness. For medium-rare, the source recommends approximately 5 to 7 minutes per side, reaching 52–54°C (125–130°F).
Step 6: Transfer the steaks to a clean platter and tent with foil to keep warm.
Step 7: Lightly coat the pear quarters and radicchio with spray oil or brush with olive oil.
Step 8: Place the pear and radicchio on the grill and cook until browned with a light char.
Step 9: Slice the grilled pear and radicchio into strips approximately 6 mm (¼ inch) wide.
Step 10: Toss the pear and radicchio with the baby arugula and prepared vinaigrette.
Step 11: Divide the salad among four plates and finish with crumbled goat cheese.
Step 12: Serve alongside the grilled ribeye steaks.
Fresh St. Market Tip
Bosc pears are a particularly good option for this recipe because their firmer texture makes them practical for grilling. For the steak, let the grilled ribeye rest briefly before serving while you finish the salad.
Recipe Courtesy: Certified Angus Beef