Rib-Eye Salad With Sundried Tomatoe Vinaigrette

1. 1

   INSTRUCTIONS:

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   Place the first five ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, then stir in the seasoned vinegar. Set aside and cover with plastic.

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   Season the rib-eye steaks with the peppercorns, fennel seeds, rosemary, and sea salt. Press seasonings and herbs into the steak very well. Preheat a oven to 450 degrees

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   In a cast iron skillet, heat the butter and peanut oil over high heat. When oil smokes, add the seasoned rib-eye and cook each side for 2 minutes until golden brown. Immediately place the skillet in the oven and cook for 7-8 more minutes until medium rare or 125 degrees on a thermometer. Let steak rest for 5 minutes, then slice 2 mm. thick on a bias.

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   Trim 1/2 inch off of each romaine heart, and toss together in a large bowl, with 4 tbsp of the pesto vinaigrette, the parmesan cheese, cilantro and 1/2 of the rib eye steak slices. Place the remaining rib eye meat in the center of two salad plates. Arrange the salad mixture in a triangular fashion in the center of each plate. It will resemble a small tent. Drizzle plate with extra vinaigrette and serve with crusty French bread. Enjoy

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