Grilled Rib Steak with Warm Salad of Bucheron

Name: Grilled Rib Steak with Warm Salad of Bucheron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic; 1/2 teaspoon fennel seed; Black pepper, to taste; 1/2 bunch rosemary, remove the leaves and reserve the stems; 1/2 bunch thyme, remove the leaves and reserve the stems; 2 tablespoons olive oil, plus 1/4 cup; 2 (1 pound) bone-in rib steaks; 4 waxy potatoes, like Yukon Golds, peeled and sliced; 2 cups water; 2 cups chicken stock; Bouquet garni; 2 ounces aged goat cheese, like Bucheron; Handful Nicoise olives, pitted; 1 tablespoon red wine vinegar; 2 handfuls dandelion, trimmed and cleaned thoroughly; 1/4 cup olive oil

Servings: persons

2 cloves garlic
1/2 teaspoon fennel seed
Black pepper, to taste
1/2 bunch rosemary, remove the leaves and reserve the stems
1/2 bunch thyme, remove the leaves and reserve the stems
2 tablespoons olive oil, plus 1/4 cup
2 (1 pound) bone-in rib steaks
4 waxy potatoes, like Yukon Golds, peeled and sliced
2 cups water
2 cups chicken stock
Bouquet garni
2 ounces aged goat cheese, like Bucheron
Handful Nicoise olives, pitted
1 tablespoon red wine vinegar
2 handfuls dandelion, trimmed and cleaned thoroughly
1/4 cup olive oil

1
Build a fire and let it burn down to glowing embers.
2
Meanwhile, crush the garlic, fennel and black pepper in a mortar to a rough paste.
3
Chop the herbs finely and combine with the garlic and just enough olive oil to make a paste.
4
With the tip of a knife prick a few holes in the surface of the steak and the fatty layer.
5
Rub the marinade on the surface of the beef, pushing into the holes.
6
Set aside to bring to room temperature.
7
Simmer the potatoes in the water and chicken stock with the bouquet garni until cooked through and almost falling apart.
8
Drain and reserve the liquid.
9
Cook the steak over the coals 4 minutes per side for medium.
10
About 2 minutes before the steak is finished cooking, place the herb branches on the coals.
11
Remove steak from the heat and let rest for 2 minutes.
12
Slice and serve with the salad.
13
Be sure to pour any juices that were released from the steak while resting back over it.
14
Bring the cheese to room temperature and crumble into the salad bowl.
15
Add the olives, potatoes, a little of the potato liquid, vinegar, olive oil and dandelion.
16
Season with salt and fresh pepper and toss gently to combine.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 cloves garlic, 1/2 teaspoon fennel seed, Black pepper, to taste, 1/2 bunch rosemary, remove the leaves and reserve the stems, and more.

Yes, Grilled Rib Steak with Warm Salad of Bucheron 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.

That's it — enjoy your meal!