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Warm Rib Eye Steak Salad with Cucumber, Carrot, and Smoked Almonds

Jamie Purviance

Fuel Type:

Serves 4
6 to 8 min.
- Grilling Time6 to 8 min.
- Prep Time30 min.

People
Serves 4
Grilling Time
6 to 8 min.
Prep Time
30 min.

Ingredients

Instructions

the Ingredients

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2 boneless rib eye steaks, each about 340 grams and 2.5 centimeters thick
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Dressing

Finely grated zest of 1 lime
2 tablespoons fresh lime juice
1 teaspoon fish sauce
1 teaspoon soy sauce
½ teaspoon minced garlic
½ teaspoon granulated sugar
¼ teaspoon hot chili-garlic sauce, such as Sriracha

Salad

1 head Bibb or Boston lettuce, about 170 grams, roughly chopped
100 grams bean sprouts
90 grams coarsely grated carrot
½ English cucumber, cut into thin half-moons
50 grams roughly chopped smoked almonds
6 grams roughly chopped fresh mint leaves
6 grams roughly chopped fresh cilantro leaves

Instructions

Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (230° to 290°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
Prepare the grill for cooking over high heat (260°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
In a small bowl whisk the dressing ingredients. Slowly add 60 milliliters oil in a steady stream, whisking constantly to emulsify the dressing. Season with salt.
Related Grill Skills
Mincing Garlic
In a large serving bowl combine the lettuce, bean sprouts, carrot, and cucumber.
Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Transfer to a cutting board and let rest for 3 to 5 minutes. Cut the steak into 12-millimeter pieces.
Brush the cooking grates clean. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Transfer to a cutting board and let rest for 3 to 5 minutes. Cut the steak into 12-millimeter pieces.
Whisk the dressing again and pour it over the salad. Toss well. Add the steak and any collected juices from the cutting board to the salad along with the almonds, mint, and cilantro. Mix well. Serve immediately.

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