February 2, 2011

Mmmmmmmm... Rib Eyes and Fennel and Mache Salad...

Oh my goodness, rib eyes! Rib eyes, yes. Now, I used to be a filet mignon person. Don't get me wrong, filet is great- the texture is wonderful, but I think we can all agree that sometimes a filet is a little lacking in the flavor department. Enter stage left, the rib eye. My husband used to always say it was his favorite steak and I never understood why until recently. Now I am an absolute convert! Team rib eye, all the way.

Rib Eyes Marinated in Olive Oil with Garlic
(serves 2 very hungry people)
2 rib eyes, (boneless, a little less than 1" thick)
1/2 cup olive oil
2-4 garlic cloves, chopped, (2 if large, 4 if small)
1 tsp. sea salt
20 grinds freshly cracked pepper
generous pinch crushed chili peppers (chili flakes)
generous pinch dried rosemary

Mix together the marinade, evenly distribute over the two rib eyes. Marinate a few hours in the refrigerator.

Fennel and Mache Salad with Parmesan
(serves 2, multiply as needed)
1/2 fennel bulb, cut horizontally to create 'rings,' discard stems and center portions with leaves
2-3 cups mache leaves

1 Tbsp. white wine vinegar
2 Tbsp. olive oil
pinch sea salt
5 grinds freshly ground pepper

To make the dressing, combine all the ingredients in a mason jar. Screw on the lid and just shake!

Combine the fennel pieces and mache in a small bowl. When ready to serve, place on plates, top with dressing and top with freshly grated parmesan.

To cook your rib eyes- we use our big green egg. If you are in the market for a BBQ, you should seriously consider one of these... They are just outstanding. You can cook low and slow, you can sear steaks at a high temperature, you can smoke with wood chips, you can use it as a pizza oven, this thing is just outstanding. We cooked our rib eyes for 3 minutes on each side at between 450-500 degrees using a cast iron grate that left beautiful juicy grill marks... Fire up your grills, it's rib eyes for dinner!

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