Grilled Rib Eye With Tomato And Arugula Salad Recipes

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HICKORY GRILLED COWBOY RIB-EYE AND TOMATO AND WILD MUSHROOM RAGOUT ON ARUGULA SALAD



Hickory Grilled Cowboy Rib-Eye and Tomato and Wild Mushroom Ragout on Arugula Salad image

Provided by Food Network

Time 9h10m

Yield 4 servings

Number Of Ingredients 20

1/4 cup salt
1/4 cup brown sugar
1 tablespoon chipotle powder
1/2 tablespoon black pepper
1 tablespoon garlic, minced
2 pound rib eye, 3 inches thick
2 teaspoons olive oil
8 garlic cloves, minced
1 tablespoon shallots, minced
8 tomatoes, halved and cored
3 portobellos, sliced 1/2-inch thick
6 shiitakes, sliced
1/2 teaspoon thyme leaves
Salt and pepper
2 bunches arugula
1 1/2 cups sour cream
1/3 cup fresh horseradish, grated
1/4 cup minced parsley
1/2 teaspoon chipotle powder
Kosher salt, to taste

Steps:

  • In a small bowl, mix salt, sugar, chipotle powder, pepper and garlic. Rub vigorously into the steak. Place the steak in a sealed container and refrigerate overnight. Place steak over medium high hickory smoke fire and sear for 10 minutes on each side. Remove from heat and allow to sit for 10 minutes. Slice into 1/2-inch slices. Place on arugula and add ragout. Top steak with horseradish sour cream.;
  • In a saucepan place 1 teaspoon oil, garlic and shallots. Lightly brown. In a large bowl, toss tomatoes, mushrooms, 1 teaspoon oil and thyme and season with salt and pepper. Place tomatoes, skin side up, on medium hot grill for 8 minutes. Roughly chop tomatoes and add to the mushrooms.;
  • In a medium mixing bowl combine all ingredients. Mix well.;

TOMATO AND ARUGULA SALAD



Tomato and Arugula Salad image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

4 ripe plum tomatoes, cut into wedges
1/4 pound arugula
1 cup thinly sliced white onions
2 teaspoons finely chopped garlic
1/2 cup coarsely chopped fresh basil or flat-leaved Italian parsley
2 tablespoons red wine vinegar
Salt and freshly ground pepper to taste
3 tablespoons olive oil

Steps:

  • Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams

ARUGULA AND TOMATO SALAD



Arugula and Tomato Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/2 pound arugula leaves
3 ripe plum tomatoes, sliced
1 cup coarsely chopped red onion
1/2 cup finely chopped Italian parsley
2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste
4 tablespoons olive oil

Steps:

  • Pick over the arugula leaves and discard any tough stems. Rinse and drain the leaves well. Pat them dry. Place the arugula, tomatoes, onion and parsley in a salad bowl.
  • Place the vinegar in a small bowl. Add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad, toss and blend well.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 400 milligrams, Sugar 4 grams

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