Grilled Rib Eye Steaks with Apple-Radish Vinaigrette

A little Champagne vinegar in the dressing adds punchy flavor to these super easy steaks by F&W’s Justin Chapple.

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  • Servings: Serves 4

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  • 1/3 cup extra-virgin olive oil, plus more for oiling the grate and brushing the steaks
  • Two 1-inch-thick boneless rib eye steaks (1 1/2 pounds total), at room temperature
  • Salt
  • Pepper
  • 3 tablespoons Champagne vinegar
  • 1/4 cup minced radish
  • 1/4 cup minced crisp, sweet apple, such as Honeycrisp

How to make this recipe

  1. Light a grill and oil the grate. Brush the steaks all over with olive oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until medium-rare, 6 to 8 minutes. Transfer to a carving board and let rest for 5 minutes.

  2. Meanwhile, in a medium bowl, mix the 1/3 cup of olive oil with the vinegar, radish and apple. Season the vinaigrette with salt and pepper. Carve the steaks against the grain and serve with the vinaigrette.

Contributed By Photo © Eva Kolenko Published December 2015

1050730 recipes/grilled-rib-eye-steaks-apple-radish-vinaigrette 2015-11-12T21:01:00+00:00 Justin Chapple weeknight-dinner|winter|american|4 december-2015 recipes,grilled-rib-eye-steaks-apple-radish-vinaigrette 1050730

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