Recipe provided by Chef Crusco Catering in Austin, TX.
Ingredients – Salad
- Fresh Arugula & Mixed Spring Greens
- 1 Ribeye – grilled and cut into 1/2 inch slices
- Small wheel Danish Blue Cheese – sliced
- 1 Avocado – cut into thin slices
- 3 Radishes – sliced very thin with a mandolin
- Con Olio Aged Balsámico – for dressing
- Sea Salt & Fresh Ground Pepper
Directions:
- Turn grill on high. Season Ribeye with coarse Sea Salt and Pepper. Sear the steak on the hottest part of the grill and then move to a cooler side, cover and cook until med-rare (total cooking time about 4-5 minutes/side).
- Pull off the grill, cover loosely with foil and let rest for 5 minutes.
- To make the Salad, add Greens to a large plate or platter. Place the Blue Cheese slices, Avocado and Radishes all over the salad or in any creative way you like.
- Cut the Ribeye at the last minute and place slices throughout the Salad. Dress the entire Salad with the aged Balsamic Vinegar, Sea Salt and Pepper. Enjoy!
