Go Back
Grilled Ribeye with Arugula, Radicchio and Pear Salad, grey dish and ribeye steak with grill lines on a bed of lettuce.

Grilled Ribeye with Arugula, Radicchio and Pear Salad

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Other 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

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

Method
 

  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 ribeye steaks with salt and pepper. Grill to desired doneness, about 5 - 7 minutes per side for medium rare (125-130° F / 52-54° C). 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 (0.6 cm) wide strips; toss with arugula and vinaigrette.
  4. Serve steaks along with salad topped with crumbled goat cheese.

Notes

Source: Certified Angus Beef