Ingredients
- 2 – 14oz bone in Rib Eye
- 3 T canola oil
- 1 clove garlic, crushed
- 1 t chopped fresh rosemary
- Scallion butter (recipe follows)
- Salt and pepper, to taste
Instructions
- Preheat grill to 400 degrees.
- Mix rosemary, garlic, and canola oil together. Brush steak with the canola, and season liberally with salt and pepper.
- Place the steak on the hot grill, and close the top. Grill for 3 minutes, and then give the rib eye a quarter turn. Cook for another 4 minutes.
- While the steaks are finishing, finish the warm vegetable salad.
- To serve, place the warm vegetable salad in the center of the plate. Place the rib eye on top.
- Finish with 2 slices of scallion butter.
Scallion butter
- 8 oz unsalted butter
- 1 bunch scallions, greens sliced thin
- 1 small shallot, minced
- 2 T panko breadcrumbs
- 1 small clove garlic
- salt and pepper, to taste
- Combine all ingredients in a food processor. Pulse until thoroughly combined. Remove the scallion butter from the food processor with a rubber spatula and place along the shorter edge on a 16 in long piece of parchment paper.
- Roll the butter into the parchment, creating a log that is about 8 inches long. Twist the ends of the parchment to seal and compress the butter.
- Refrigerate until firm. Leftover herb butter can be stored in the freezer.
Warm Vegetable Salad
- 1 small red onion, peeled, slice in rings
- 1 cup cherry tomatoes, cut in half
- 1 small zucchini, cut in ¼ inch rings
- 1 small red bell pepper , seeded and diced
- 3 T Extra Virgin Olive Oil
- 2 T Sherry Vinegar
- salt and pepper, to taste
- ½ cup baby spinach
- ½ cup baby arugula
- In a large sauté pan, heat olive oil over medium high heat.
- Add the onion, pepper, zucchini and cook for about a minute, until just warmed through.
- Add the tomatoes and toss together.
- Remove from heat and place in a mixing bowl. Season with the sherry vinegar. Fold in the spinach and arugula, season with salt and pepper.