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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Grilled vidalia onions, bluecheese, tomato and balsalmic vinaigrette add a powerhouse of flavor to grilled ribeyes! Original recipe from executive chef at Keefer's in Chicago, I have made some additions! Ingredients:
4 (12-ounce) rib eyes |
salt |
fresh ground black pepper |
4 t worcestershire |
2 t chopped garlic |
1/2 c sliced fresh mushrooms |
2 tablespoons olive oil |
1 large vidalia onion, sliced |
2 tablespoons fresh thyme |
2 beefsteak tomatoes, sliced 1/4-inch thick |
sea salt |
aleppo pepper or fresh ground black pepper |
3/4 cup buttermilk blue cheese (or other), crumbled |
1/4 cup flat leaf parsley (no stems), chopped |
1/2 cup balsamic vinaigrette |
Directions:
1. Preheat grill to medium high.
2. Season steaks liberally with salt and fresh ground black pepper, drizzle with worcestershire.
3. Place olive oil, mushrooms, garlic, worcerstershire and sliced onions in skillet; season with more salt, fresh ground black pepper and thyme.
4. Cook over low heat for approximately 12 minutes or until onions are soft and lightly brown.
5. Reserve onion mixture and keep warm.
6. When grill is ready, place steaks on grill.
7. Sear 3 to 4 minutes per side for medium rare (leave on grill longer for desired temperature).
8. To assemble meal:
9. Place each steak on plate.
10. Cover with cooked onions, followed by tomato slices.
11. Season tomatoes with sea salt and Aleppo pepper (or fresh ground black pepper).
12. Place crumbled blue cheese and chopped parsley on top of tomato slices.
13. Ladle 2 tablespoons balsamic vinaigrette over top of each steak; serve.
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