Go-To Recipe: Sliced Ribeye and Roasted Tomato Salad

I don’t know how he does it, but Harrison is seriously the king of grilling steaks (or grilling anything, really). Whether it’s on a charcoal grill or in a sauté pan, he has a knack for cooking any meat or cut to perfection—which is a great thing, because this talent was lost on me.

When I was in Philly last weekend, he whipped up this amazing salad using sliced ribeye, roasted tomatoes and arugula, all topped with a divine balsamic-shallot dressing. Can you say delish?

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Sliced Ribeye and Roasted Tomato Salad

Yield: 2 salads

4 plum tomatoes

3 tablespoons olive oil

Thyme

16-ounce ribeye

Salt

Pepper

1/4 cup chopped shallots

1/3 cup balsamic vinegar

1/2 teaspoon brown sugar

1 bag arugula

4 lemon slices

Grated Parmesan

1. Preheat oven to 425 F.

2. Slice tomatoes in half lengthwise, then arrange on a cookie sheet or in a shallow pan. Top each tomato with a small amount of olive oil, and sprinkle with thyme. Cook for 1 hour, or until collapsing.

3. Massage ribeye with olive oil, and add a layer of salt and pepper on each side.

4. Heat sauté pan on high until steaming. Drop steak into pan and cook 4 minutes per side.

5. Once steak has finished cooking, remove from pan. Transfer to a cutting board, add a slice of butter on top of steak, cover with aluminum foil and let rest for 5 minutes.

6. While pan is still hot, add shallots, balsamic vinegar and brown sugar. Let mixture boil until reduced.

7. On a plate or in a bowl, arrange arugula. Squeeze two lemon slices over arugula and toss with Parmesan.

8. Slice ribeye and place over greens. Add tomatoes, then drizzle with marinade and extra Parmesan, to taste; serve immediately.

We loved this recipe with a bottle of dry Chilean Malbec. What would you pair with it?

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