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Rib-Eye with Grilled Romaine and Hot Tomato Vinaigrette

Serves: 2
Ingredients
  • 1.25 tsp Kosher salt
  • 3/4 tsp Smoked paprika
  • 1/4 tsp Black pepper
  • 2 Rib-Eye steaks
  • 1 Head romaine lettuce
  • 1/2 C Extra-virgin olive oil
  • 1 Small clove garlic, minced
  • 1 Large ripe tomato, chopped
  • 2 Tbs Freshly squeezed lemon juice
  • 1/8 tsp Salt
Instructions

Recipe Courtesy of Chef Lynne Curry

Mix the kosher salt, paprika and pepper together in a small bowl. Pat the steaks dry and season them on both sides with the salt blend. Let them sit at room temperature for about 30 minutes.

Slice the romaine in half lengthwise, wash it by swishing each half in a large bowl of cool water to rinse out the dirt between the leaves. Place the halves cut side down in a large colander to drain.

In a small saucepan, combine the olive oil with the garlic and tomato. Cook over low heat until the oil shimmers and the garlic smells fragrant. Remove the pan from the heat to a warm spot while you prepare a charcoal or gas grill for high heat. Scrape the grate clean and oil it lightly.

Use a pastry brush to lightly coat the romaine halves with some of the tomato oil and place them cut side down on the outer edges of the grill. Grill the romaine until the cut sides are burnished with grill marks and the outer leaves are wilted. Cut out the core, slice each half into quarters, and set it aside. Grill the steaks over the hottest part of the grill for 3 to 3-1/2 minutes, then use tongs to flip them and grill for 3 to 3-1/2 minutes on the second side. Check for doneness (125 degrees for rare, 130 degrees for medium-rare) and remove them from the grill (or, slide them to the coolest part of the grill to cook over indirect heat to medium or beyond).

Transfer the steaks to a cutting board. While they rest (the internal temperature will rise a bit), make the tomato vinaigrette by whisking the lemon juice and salt into the reserved tomato oil. Slice the steaks against the grain 1/2 inch thick. Place a wedge of romaine and 4 to 5 slices of steak on each plate and spoon the tomato vinaigrette over all with a grind of black pepper to taste.

Reprinted with permission from Pure Beef by Lynne Curry (Running Press, 2012). To Purchase Pure Beef, please visit http://lynnecurry.com/book