A little Champagne vinegar in the dressing adds punchy flavor to these super easy steaks by F&W’s Justin Chapple.
Slideshow:More Beef Recipes
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
3 tablespoons Champagne vinegar
1/4 cup minced radish
1/4 cup minced crisp, sweet apple, such as Honeycrisp
How to Make It
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.
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.
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