Grilled Ribeye With Spinach-Treviso Salad Recipe

Name: Grilled Ribeye With Spinach-Treviso Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (16-ounce) ribeye steaks; 3 tablespoons olive oil, plus more for cooking surface; Kosher salt and freshly ground black pepper; 2 firmly packed cups baby spinach; 2 cups torn Treviso; 11/4 tablespoons white miso; Zest of 1/4 lemon, plus 1 tablespoon lemon juice; 1/4 garlic clove, finely grated; 1/2 cup mayonnaise; 2 ounces feta cheese, crumbled; 1/3 cup roughly chopped Marcona almonds; Flaky sea salt, for finishing

Servings: persons

2 (16-ounce) ribeye steaks
3 tablespoons olive oil, plus more for cooking surface
Kosher salt and freshly ground black pepper
2 firmly packed cups baby spinach
2 cups torn Treviso
11/4 tablespoons white miso
Zest of 1/4 lemon, plus 1 tablespoon lemon juice
1/4 garlic clove, finely grated
1/2 cup mayonnaise
2 ounces feta cheese, crumbled
1/3 cup roughly chopped Marcona almonds
Flaky sea salt, for finishing

1
1. Season steaks on both sides with 3 tablespoons olive oil and a generous pinch each of kosher salt and pepper. Heat a grill to medium-high and, once hot, oil grate. Alternatively, set a heavy pan over medium-high heat and slick with oil.
2
2. Lay steaks on hot grate or pan and sear on one side until thoroughly charred, about 5 minutes. Flip and cook until meat is medium-rare, about 2 minutes more. Remove steaks from heat and let rest 10 minutes.
3
3. Meanwhile, assemble salad: Place spinach and Treviso in a large chilled bowl. Cover bowl loosely with a kitchen towel and chill in refrigerator while making dressing. In a small bowl, whisk together miso, lemon zest and juice, garlic, mayonnaise and a generous pinch of pepper. Taste and adjust seasoning.
4
4. Toss salad with just enough dressing to lightly coat leaves. Since dressing is thick, add only a little at a time and toss to coat leaves before adding more. Use no more than half the dressing. (Remaining dressing can be kept in an airtight container in refrigerator up to 1 week.) Toss feta and almonds into salad and adjust seasoning as needed.
5
5. Slice steak across the grain into 1/2-inch-thick pieces. Sprinkle lightly with flaky sea salt. Serve immediately with salad alongside.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 (16-ounce) ribeye steaks, 3 tablespoons olive oil, plus more for cooking surface, Kosher salt and freshly ground black pepper, 2 firmly packed cups baby spinach, and more.

Yes, Grilled Ribeye With Spinach-Treviso 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.

Grilled Ribeye With Spinach-Treviso Salad

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