Best Grilled Rib Eye With Tomato And Arugula Salad Recipes

Grilled Rib Eye with Tomato and Arugula Salad image

Provided by Patrick and Gina Neely : Food Network

Time 33m

Yield 2 servings

Number Of Ingredients 6

1 (20-ounce) rib eye steak, 1 1/2-inches thick
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for grill grates
1 tablespoon balsamic vinegar
2 large handfuls arugula
1 cup cherry tomatoes, halved

Steps:

Heat a gas grill to medium-high heat on one side and medium heat on the other.
Generously season the steak with salt and pepper. Use a clean tea towel to brush the grill grates with oil.
Grill the steak on each side for 5 to 6 minutes for medium. Remove from the grill and allow to rest for 5 minutes. While the steak rests, prepare the salad.
In a separate bowl, add the vinegar and drizzle in the olive oil while whisking and season with salt and pepper. Add the arugula and tomatoes and toss to coat. Divide and arrange the salad between two plates. Slice the steak and divide between the two plates.

Hickory Grilled Cowboy Rib-Eye and Tomato and Wild Mushroom Ragout on Arugula Salad image

Provided by Food Network

Time 9h10m

Yield 4 servings

Number Of Ingredients 20

1/4 cup salt
1/4 cup brown sugar
1 tablespoon chipotle powder
1/2 tablespoon black pepper
1 tablespoon garlic, minced
2 pound rib eye, 3 inches thick
2 teaspoons olive oil
8 garlic cloves, minced
1 tablespoon shallots, minced
8 tomatoes, halved and cored
3 portobellos, sliced 1/2-inch thick
6 shiitakes, sliced
1/2 teaspoon thyme leaves
Salt and pepper
2 bunches arugula
1 1/2 cups sour cream
1/3 cup fresh horseradish, grated
1/4 cup minced parsley
1/2 teaspoon chipotle powder
Kosher salt, to taste

Steps:

In a small bowl, mix salt, sugar, chipotle powder, pepper and garlic. Rub vigorously into the steak. Place the steak in a sealed container and refrigerate overnight. Place steak over medium high hickory smoke fire and sear for 10 minutes on each side. Remove from heat and allow to sit for 10 minutes. Slice into 1/2-inch slices. Place on arugula and add ragout. Top steak with horseradish sour cream.
Tomato and Wild Mushroom Ragout: In a saucepan place 1 teaspoon oil, garlic and shallots. Lightly brown. In a large bowl, toss tomatoes, mushrooms, 1 teaspoon oil and thyme and season with salt and pepper. Place tomatoes, skin side up, on medium hot grill for 8 minutes. Roughly chop tomatoes and add to the mushrooms.
Horseradish Sour Cream: In a medium mixing bowl combine all ingredients. Mix well.

Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil, plus extra for brushing
2 (1-inch-thick) rib-eye steaks (about 1 pound each)
Kosher salt and freshly ground black pepper
3 cups arugula, washed and spun dry
11/2 cups roasted peppers, rinsed and patted dry
2 tablespoons balsamic vinegar
Small block Parmesan (about 8 ounces)

Steps:

In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.
Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about Parmesan over the dish.