Rib-Eye Steaks with Radicchio, Pear, and Blue Cheese SaladTina Rupp
Chocolate mousse would be a great simple ending to this meal for two.
Recipe information
Total Time
20 minutes
Yield
Makes 2 servings
Ingredients
3 tablespoons olive oil, divided
1 tablespoon Sherry wine vinegar
1 tablespoon minced shallot
1 1/2 teaspoons honey
2 8- to 9-ounce rib-eye steaks (each about 1 inch thick), trimmed
Coarsely cracked black pepper
2 cups finely sliced radicchio
1 cup (packed) mixed baby greens
1 small ripe Comice pear, quartered, cored, thinly sliced
1/3 cup crumbled chilled blue cheese (about 1 1/2 ounces)
Preparation
Step 1
Whisk 2 tablespoons olive oil, Sherry wine vinegar, minced shallot, and honey in large bowl. Season dressing to taste with salt and pepper.
Step 2
Sprinkle steaks generously with cracked black pepper and salt. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to plates. Add last 4 ingredients to dressing; toss. Mound salad alongside steaks and serve.
