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

Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Grilling Time

    6 to 8 mins

  • Prep Time

    30 mins

Ingredients
Instructions

the Ingredients

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  • 2 boneless rib eye steaks, each about 12 ounces and 1 inch 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 6 ounces, roughly chopped
  • 1 cup bean sprouts
  • 1 cup coarsely grated carrot
  • ½ English cucumber, cut into thin half-moons
  • ½ cup roughly chopped smoked almonds
  • ¼ cup roughly chopped fresh mint leaves
  • ¼ cup roughly chopped fresh cilantro leaves

Special Equipment

  • box grater with holes

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

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 (450° to 550°F). 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 (500°F).
    Prepare the grill for direct cooking over high heat (450° to 550°F).
  • In a small bowl whisk the dressing ingredients. Slowly add ¼ cup 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 ½-inch pieces.
    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. Transfer to a cutting board and let rest for 3 to 5 minutes. Cut the steak into ½-inch 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. Transfer to a cutting board and let rest for 3 to 5 minutes. Cut the steak into ½-inch 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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