Grilled Rib Eye Steaks with Cauliflower Salad all recipes

Grilled Rib Eye Steaks with Cauliflower Salad
Why this recipe works: the slightly nutty, mildly sweet essence of our cauliflower salad is and ideal accompaniment to the rich flavor of char grilled beef. Instead of boiling the cauliflower, we steam it so it doesn’t get waterlogged; without all that excess moisture, the clean taste of the cauliflower really shines through. The simple adornments of pickled onion, capers, and fresh parsley and tarragon lead the salad complementary flavors that are sharp enough to stand up to the beef. The pickled onion and cauliflower(without the dressing) can be prepared several hours ahead of time. Though we prefer rib – eyes in this recipe, any steak can be used.



Ingredients: serve 4
½ cup, plus 2 tablespoons red wine vinegar
1 tablespoon sugar salt and pepper
½ medium red onion, slice thin
1 medium head cauliflower, trimmed cored, and cut into florets (about 6 cups)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons capers
¼ cup extra virgin olive oil
4 rib eye steaks (8 to 10 ounces each), about 1 inch thick


Procedures:
  1. Bring ½ cup vinegar, sugar, and ¼ teaspoon salt to boil in small saucepan. Add onion and return mixture to boil. Immediately remove pan from heat and transfer mixture to small bowl to cool.
  2. Fit large saucepan with steamer basket and fill with enough water to reach below bottom of basket. Bring water boil. Add florets, reduce heat to medium, cover, and stream until cauliflower is tender, about 7 to 8 minutes. Transfer cauliflower to large bowl filled with ice water to cool. Drain cauliflower and pat dry.
  3. Whisk remaining vinegar, parsley, tarragon, capers, and olive oil together in large bowl. Toss in cauliflower and season with salt and pepper.
  4. Season steaks with salt and pepper. Grill over hot fire until charred on both sides and cooked to desired doneness, 5 to 8 minutes per side. Transfer steaks to platter and let rest 5 minutes. Transfer cauliflower salad to platter and top with pickled onion. Serve.

Quick prep tip: Cutting cauliflower
Separate the individual florets from the inner stem using the tip of a knife. Cut the florets in half or quarters if necessary so that the individual pieces are about 1 inch wide.

Smart Shopping Capers
We tasted six nationally available supermarket brands of brined non – pareil capers, evaluating them on their sharpness, saltiness, and overall appeal. Our winner was Pareil capers, which taters praised not only for their bright, acidid punch but also for being slightly crunchy, which conveyed a sense of “freshness.”

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