Grilled Irish Rib-eye salad
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!
Servings 4
Ingredients
- 6 pieces little gem salad
- 1 bundle asparagus about 12 (or more at taste)
- 1 small cucumber
- 10 medium radishes tops removed
- 4 eggs
- Rapeseed oil at taste
- salt at taste
- lemon pepper at taste (or regular pepper)
For the dressing
- 0.5 tbsp Mustard
- 1.5 tbsp red-wine vinegar
- 1 tbsp mayonnaise
- 1 tbsp milk
- 0.5 tsp light brown sugar
- salt at taste
For the grilled rib-eye
- 600 gr. rib-eye steak sliced in 2 steaks (or 1 thicker)
- Don Marco's coffee rub at taste
Instructions
For the salad
- 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.
For the rib-eye
- 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.
For the vinegar based dressing
- Mix all ingredients thoroughly untill the mayonnaise has completely dissolved.