In this Asian-inspired ribeye salad, seasoned rib-eye is grilled, sliced, and served over a healthy salad with sesame-rice vinegar based dressing.
Ingredients:
- 1 Dry Aged Bone-In Ribeye
- 1 tbs soy sauce
- 1 tsp of your favorite rub
- 1/2 lemon (juiced)
- 2 tbs rice vinegar
- 2 tbs olive oil
- 2 tbs sugar
- 1/2 tsp sesame oil
- 1/4 tsp granulated garlic
- 1 tsp red pepper flakes
- 1/2 cucumber (diced)
- 1 avocado (peeled and diced)
- 1 tomato (wedged)
- 10 leaves romaine lettuce (cut into bite sized pieces)
Instructions:
- Season both sides of ribeye with soy sauce and rub and let marinate for at least 1 hour.
- Pre-heat grill for medium high heat. Grill meat for about 6 minutes per side for a medium ribeye.
- Once meat is done, transfer to a holding dish, sprinkle with the lemon juice and cover loosely with foil. Allow to rest for about 10 minutes and then cut into strips.
- Whisk the rice vinegar, olive oil, sugar, sesame oil, garlic, and red pepper flakes together in a bowl.
- Combine the salad, cucumbers, avocado, tomatoes and steak in a bowl. Pour dressing over toss and serve.
