My husband grilled fabulous rib-eye steaks for Valentine’s Day using a Bobby Flay recipe. The steaks were loaded with flavor, but were large enough to feed the neighborhood. We used the leftovers to create this easy main dish salad.
Grilled Rib-Eye Salad with Red Wine-Honey Mustard Vinaigrette
Grilled Steak and Dressing adapted from Bobby Flay’s Boy Gets Grill
For the Steaks:
Boneless rib-eye steaks, cut 2 inches thick
Canola or olive oil
Kosher salt and freshly ground black pepper
1. Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
2. Heat your grill to high
3. Brush the steaks on both sides with oil and season with salt and pepper. Place the steaks on the grill and let cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue grilling for 5 to 6 minutes for medium-rare or 7 to 8 minutes for medium.
4. Remove the steaks to a cutting board, tent loosely with foil, and let rest for 5 minutes before slicing.
For the Salad:
Slice valdalia onions and colorful bell peppers (place in grill basket and cook along side the steaks)
Blue cheese, crumbled (good quality such as Maytag)
For the Dressing:
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon finely chopped fresh thyme leaves
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil
Whisk together the vinegar, mustard, honey, and thyme in a medium bowl and season to taste with salt and pepper. Gradually whisk in the olive oil until emulsified. (The vinaigrette can be made a few hours in advance, covered and kept refrigerated. bring to room temperature before serving.)
Cut steak into 1/4- inch thick slices and serve over the bed of fresh spring greens, crumbled blue cheese, grilled pepper and onions. Spoon a few tablespoons of the vinaigrette dressing over each serving.