Grilled Rib Eye Steak au Poivre with Dijon-Roasted Garlic Aioli Panko Fries and Tomato Salad

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["4 each 10 ounce rib eye steaks", "2 tablespoons coarse ground black peppercorn", "1 tablespoon coarse ground white peppercorn", "1 tablespoon coarse ground green peppercorn", "1 tablespoon coarse ground red peppercorn", "1/2 tablespoon szechwan peppercorn", "Salt to taste", "4 heads roasted garlic", "2 tablespoons dijon mustard", "2 egg yolks", "2 cup canola oil", "Juice of 1/2 lemon", "Salt and black pepper to taste", "PANKO FRIES: (Can use leftover mashed potatoes)", "6 large baking potatoes, washed and wrapped in foil and pricked", "8 garlic cloves", "1 cup chopped scallions", "1 cup heavy cream", "2 tablespoons butter", "2 cups AP flour", "3 eggs, beaten", "2 cups panko", "Salt and black pepper to taste", "2 large, ripe tomatoes, sliced 1/16"".

Yes, Grilled Rib Eye Steak au Poivre with Dijon-Roasted Garlic Aioli Panko Fries and Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.