Grilled Rib-Eye with Heirloom Tomato and Little Gem Salad

June 17, 2018

This simple summer recipe is all about ingredients. Get a well-marbled rib-eye, the ripest tomatoes and super soft blue cheese, and let simply let these products speak for themselves. We recommend pairing with a rich and roasty beer, which can stand up to the meaty, acidic and salty qualities of each ingredient.

Grilled Rib-Eye with Heirloom Tomato and Little Gem Salad
Serves 8


  • 4 large heirloom tomatoes cut into 1- to 2-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • Two 12- to 14-ounce beef rib-eye steaks
  • 1 tablespoon red wine vinegar
  • 2 tablespoons canola oil
  • 4 heads Little Gem lettuce or 1 head butter or other
  • leaf lettuce, separated into leaves and washed 1/2 cup crumbled blue cheese
  • 2 tablespoons finely chopped chives
  • 2 tablespoons dill fronds 1/4 cup parsley leaves

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    1. Put the tomatoes in a bowl, season with salt and pepper, and toss with the olive oil. Let sit at room temperature to marinate.
    2. Prepare a medium-hot charcoal or gas grill. Season the steaks with salt and pepper. Grill the steaks until well browned on one side, about 5 minutes, then flip and continue cooking to your desired doneness, about 5 minutes for medium rare. Transfer the steaks to a cutting board and let rest.
    3. In a small bowl, whisk together the red wine vinegar, canola oil, and 2 tablespoons of the tomato marinating liquid. Add the lettuce, toss well, and season with salt and pepper. Arrange the tomatoes and lettuce on a platter. Slice the steaks into 1 / 2-inch pieces and arrange on top of the lettuce and tomatoes. Top the steaks with the blue cheese crumbles and the herbs. Drizzle more tomato marinating liquid over the dish and serve. 

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