Sunday, April 23, 2006

Ribeye Salad!

I finally remembered to take a picture of a meal! Unfortunately, the ones I took of MY plate didn't turn out, so no goat cheese (sorry Catherine!). Luckily, my hubby took a picture of HIS plate, so at least you get the general idea!

Ribeye Salad

One thinly sliced ribeye steak for each person, or one thick steak for two
bell pepper slices (and onion, which I forgot!)
salt and pepper
mixed salad greens
balsamic vinegar
whichever cheese you'd like- I loved the goat cheese, he likes Italian crumbles

Season the steaks well with the salt and pepper. Grill the steaks (and sliced onion, if desired) over high heat for 3 minutes on the first die, 2 on the second ( 5 on the first and 5 on the second if using the thick steak) and remove them to a cutting board. While letting the meat rest, tear the lettuce greens onto a plate and toss with a splash of vinegar and oil. Slice the steaks into strips and top the lettuce with them, then sprinkle with the cheese. Top this with the pepper slices and onions, and serve with a nice Pinot Noir!