Rib-Eye Steaks and Grilled Romaine with Hot Tomato Vinaigrette
Created by Chef Lynne Currylynnecurry.com
Serves: 4
Course: Meat, Poultry Seafood Entrees
Season(s): Summer, Fall
Ingredients
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 rib-eye or other choice cut steaks (about 1 1/2 pounds), 1 to 1 1/4-inches thick
- 1 head Romaine lettuce
- 1/2 cup extra-virgin olive oil
- 1 small garlic clove, minced
- 1 large ripe tomato, chopped
- 2 tablespoons freshly squeezed lemon juice
- 1/8 teaspoon salt
Instructions
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.
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.
Combine the olive oil with the garlic and tomato in a small saucepan and 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 (425° to 475°F). 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 for medium rare. (To cook the steaks medium or beyond, slide them over to the coolest part of the grill and close the cover, then cook for 1 to 4 minutes more.)
Transfer the steaks to a cutting board. While they rest, 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.
*More Choice Cuts: Strip loin steak is another premium steak that’s available bone-in or boneless. Top sirloin, bavette, or hanger are chewier but great-tasting alternative boneless cuts.
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