Sliced Roast
Grilled Ribeye with Arugula, Radicchio and Pear Salad recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Grilled Ribeye with Arugula, Radicchio and Pear Salad

Serves 4

Ingredients:

  • 4 (16-ounce) Certified Angus Beef ® ribeye steaks
  • 1/4 cup white wine vinegar
  • 1 tablespoon minced shallot
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/3 cup blended olive oil
  • 1 tablespoon coarse kosher salt
  • 1 teaspoon freshly cracked pepper
  • 1 pear, cored and quartered
  • 1 small head radicchio, halved
  • Spray oil (or additional oil for brushing)
  • 5 ounces (approximately 6 cups loosely packed) baby arugula
  • 4 ounces fresh goat cheese (chèvre)

Instructions:

  1. In a mixing bowl whisk together vinegar, shallot, honey, and mustard. Slowly whisk in the oil to create an emulsified vinaigrette; season with a pinch of salt and pepper to taste. Set aside.
  2. Preheat grill to medium high and season steaks with salt and pepper. Grill to desired doneness, about 5 - 7 minutes per side for medium rare (125-130°F). Transfer to clean platter and tent with foil to keep warm.
  3. Spray pear quarters and radicchio with a light coating of oil (or brush with oil) and sear on grill. Allow to brown and develop a slight char. Slice pear and radicchio into 1/4-inch wide strips; toss with arugula and vinaigrette.
  4. Serve steaks along with salad topped with crumbled goat cheese.

No Nutritional Information Available

Grilling

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