Rib-Eye Steaks with Radicchio, Pear, and Blue Cheese Salad
A sophisticated pairing of perfectly cooked rib-eye steaks served alongside a vibrant salad of radicchio, mixed greens, sweet pear, and tangy blue cheese, all dressed in a sherry vinaigrette.
2 servings
15 min
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Ingredients
- •3 tablespoons olive oil, divided
- •1 tablespoon Sherry wine vinegar
- •1 tablespoon minced shallot
- •1½ teaspoons honey
- •2 pieces rib-eye steaks
- •1 tablespoon coarsely cracked black pepper
- •2 cups finely sliced radicchio
- •1 cup mixed baby greens
- •1 piece Comice pear
- •⅓ cup crumbled blue cheese
Cooking Instructions
- 1.
Whisk 2 tablespoons olive oil, Sherry wine vinegar, minced shallot, and honey in large bowl. Season dressing to taste with salt and pepper.
5 min
- 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.
10 min
