android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Jamie Purviance

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

  • People

    Serves 4

  • Grilling Time

    6 to 8 mins

  • Prep Time

    30 mins

Serves 4
Grilling Time
6 to 8 mins
Prep Time
30 mins

the Ingredients

20151023095351 Row Redmeat 40
  • 2 boneless rib eye steaks, each about 12 ounces and 1 inch thick
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  • 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


  • 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


  • 01 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.
  • 02 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.
  • 03 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.
  • 04 In a large serving bowl combine the lettuce, bean sprouts, carrot, and cucumber.
  • 05 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.
  • 06 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.

let's Gear up

Recommended Tools