Rib-Eye Steaks with Radicchio, Pear, and Blue Cheese Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1 1/2 teaspoons honey
- 1 tablespoon minced shallot
- 1 tablespoon sherry wine vinegar
- 3 tablespoons olive oil, divided
- Carbohydrate 23 g(8%)
- Cholesterol 173 mg(58%)
- Fat 73 g(112%)
- Fiber 4 g(16%)
- Protein 49 g(97%)
- Saturated Fat 27 g(135%)
- Sodium 376 mg(16%)
- Calories 929
Preparation Whisk 2 tablespoons olive oil, Sherry wine vinegar, minced shallot, and honey in large bowl. Season dressing to taste with salt and pepper. Sprinkle steaks generously with cracked black pepper and salt. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to plates. Add last 4 ingredients to dressing; toss. Mound salad alongside steaks and serve.
Preparation Whisk 2 tablespoons olive oil, Sherry wine vinegar, minced shallot, and honey in large bowl. Season dressing to taste with salt and pepper. Sprinkle steaks generously with cracked black pepper and salt. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to plates. Add last 4 ingredients to dressing; toss. Mound salad alongside steaks and serve.
