Grilled Rib-Eyes With Heirloom Tomatoes and Little Gem Salad
image/svg+xml Recipes Grilled Rib-Eyes With Heirloom Tomatoes and Little Gem Salad

Grilled Rib-Eyes With Heirloom Tomatoes and Little Gem Salad

Credit:  Adam Dulye, Brewers Association’s Executive Chef

 

Pairing Strategy

 

Usually you see а side of starch (e.g. fried or mashed potatoes) with such а hearty cut of meat, but in this case, the beer acts as part of the trio, standing up to the beefiness of this cut, the acidity of the tomatoes, and the saltiness of the cheese, rounding out this dish into a complete meal.

 

Ingredients

  • 4 large heirloom tomatoes cut into 1- to 2-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • Two 12- to 14-ounce beef rib-eye steaks
  • 1 tablespoon red wine vinegar
  • 2 tablespoons canola oil
  • 4 heads Little Gem lettuce or 1 head butter or other leaf lettuce, separated into leaves and washed
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons finely chopped chives
  • 2 tablespoons dill fronds
  • 1/4 cup parsley leaves

Cooking steps

1

Put the tomatoes in a bowl, season with salt and pepper, and toss with the olive oil. Let sit at room temperature to marinate

2

Prepare a medium-hot charcoal or gas grill. Season the steaks with salt and pepper. Grill the steaks until well browned on one side, about 5 minutes, then flip and continue cooking to your desired doneness, about 5 minutes for medium rare. Transfer the steaks to a cutting board and let rest.

3

In a small bowl, whisk together the red wine vinegar, canola oil, and 2 tablespoons of the tomato marinating liquid. Add the lettuce, toss well, and season with salt and pepper.

4

Arrange the tomatoes and lettuce on a platter. Slice the steaks into 1/2-inch pieces and arrange on top of the lettuce and tomatoes. Top the steaks with the blue cheese crumbles and the herbs. Drizzle more tomato marinating liquid over the dish and serve.

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