Fennel Crusted Rib Eye Salad with Romaine Hearts and Sun-dried Tomato Pesto Vinaigrette

Rib eye steak is coated with a peppercorn-herb mixture, grilled, and sliced. Half of the slices are combined with a pesto vinaigrette.

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Ingredients:

• For the Pesto Vinaigrette:
• 1/3 cup olive oil
• 1/2 cup chopped basil
• 1/2 cup sundried tomatoes
• 3 Tbsp pitted kalamata olives
• 1 tsp cracked peppercorns
• 1/4 cup seasoned vinegar
• For the Rib Eye:
• 1 rib eye steak
• 1 Tbsp crushed peppercorns
• 1 Tbsp pink peppercorns, crushed
• 1 Tbsp fennel seeds
• 1 Tbsp chopped rosemary
• 2 tsp sea salt
• 2 tsp butter
• 1 tsp peanut oil
• 2 romaine hearts
• 2 Tbsp parmesan, shaved
• 1 Tbsp cilantro, chopped

Method

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. Season the rib-eye steak with the peppercorns, fennel seeds, rosemary, and sea salt. Press seasonings and herbs into the steak very well. Heat a gas grill to high. 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. Cook for 7-8 more minutes on the grill until medium-rare or 145 degrees on a thermometer. Let steak rest for 5 minutes, then slice thinly on a bias. Trim 1/2-inch off of each romaine heart, and toss in a large bowl with 1/4 cup of the pesto vinaigrette, the parmesan cheese, cilantro and half of the rib eye steak slices. Place the remaining rib eye meat in the center of two serving 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.

Notes: Make sure the sun-dried tomatoes are packed in oil and are not vacuum sealed. They will have more moisture and make a better vinaigrette. This is a very tasty salad.

Number of servings: 2

Submitted By: Michael C.
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