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Warm Rib Eye Steak Salad with Cucumber, Carrot, and Smoked Almonds

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    6 to 8 min.

Ingredients
Instructions

the Ingredients

20151023095351 Row Redmeat 40
  • Completed step 2 boneless rib eye steaks, each about 340 grams and 2.5 centimeters thick
  • Completed step Extra-virgin olive oil
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper

Dressing

  • Completed step Finely grated zest of 1 lime
  • Completed step 2 tablespoons fresh lime juice
  • Completed step 1 teaspoon fish sauce
  • Completed step 1 teaspoon soy sauce
  • Completed step ½ teaspoon minced garlic
  • Completed step ½ teaspoon granulated sugar
  • Completed step ¼ teaspoon hot chili-garlic sauce, such as Sriracha

Salad

  • Completed step 1 head Bibb or Boston lettuce, about 170 grams, roughly chopped
  • Completed step 100 grams bean sprouts
  • Completed step 90 grams coarsely grated carrot
  • Completed step ½ English cucumber, cut into thin half-moons
  • Completed step 50 grams roughly chopped smoked almonds
  • Completed step 6 grams roughly chopped fresh mint leaves
  • Completed step 6 grams roughly chopped fresh cilantro leaves

Special Equipment

  • box grater with 6-millimeter holes

Instructions

  • Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over high heat (230° to 290°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
    Prepare the grill for cooking over high heat (260°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • In a small bowl whisk the dressing ingredients. Slowly add 60 milliliters oil in a steady stream, whisking constantly to emulsify the dressing. Season with salt.
  • In a large serving bowl combine the lettuce, bean sprouts, carrot, and cucumber.
  • Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Transfer to a cutting board and let rest for 3 to 5 minutes. Cut the steak into 12-millimeter pieces.
    Brush the cooking grates clean. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Transfer to a cutting board and let rest for 3 to 5 minutes. Cut the steak into 12-millimeter pieces.
  • Whisk the dressing again and pour it over the salad. Toss well. Add the steak and any collected juices from the cutting board to the salad along with the almonds, mint, and cilantro. Mix well. Serve immediately.

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