A salad shouldn't be boring. Have you tried grilling some ingredients or adding a good piece of meat? This grilled Rib-Eye salad combines the best of both worlds. A delicious tender and juicy piece of coffee rubbed rib-eye combined with fresh ingredients and grilled little gem salad. No way you'll skip on the vegetables this time!
Prepare your grill for a direct cooking session at medium heat (+-200°C/400°F).
While the grill is heating up you hard boil the eggs, let them cool down and peel them.
Cut the little gem salad in halves. Sprinkel the asparagus and little gemwith rapeseed oil and salt at taste. Don't use pepper in this stage or it might burn.
Grill the vegetables until they are slightly charred. Watch out they don't burn or they'll get too bitter.
Slice the cucumber and radishes.
Rub the Irish Rib-eye with Don Marco's Mafia coffee or a homemade Coffee based rub like this one.
Grill the steaks on medium heat to prevent the coffee from burning. Take about 1 minute of grilling for each side per cm thickness of the steak. But this is purely a matter of taste.
Remove the irish rib-eye from the grill and let it rest for 10 minutes so the juices can resettle in the steak.
Slice the irish rib-eye against the grain. And serve with the other salad ingredients.
Mix all ingredients thoroughly untill the mayonnaise has completely dissolved.