For the steak:
3/4-pound ribeye
1/4 cup apple cider vinegar
1/4 cup pure maple syrup
salt and pepper
For the vinaigrette:
3 tablespoons apple cider vinegar
1/4 cup pure maple syrup
1 clove garlic, finely minced
2 tablespoons fresh parsley, minced
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup extra virgin olive oil
For the salad:
4 cups spring mix
5 thin scallions
10 cherry tomatoes
1/3 cup blue cheese crumbles
1/4 cup walnuts
3 tablespoons pure maple syrup
Start by marinating the steak. Mix together the apple cider vinegar and the maple syrup and pour over the steak to cover. Allow to marinate for at least 30 minutes. Mix together all vinaigrette ingredients except for the oil. Whisk in the olive oil. Set aside.
Toss the walnuts in 3 tablespoons of maple syrup until completely coated. Spread onto parchment-lined cookie sheet and bake at 350° F for 5-7 minutes until maple is hardened. Remove from oven. Allow to cool before breaking apart.
Heat grill to 500°. Clean thoroughly with wire brush. Turn grill down to med-low. Remove steaks from marinade. Place steaks on grill and season with salt and pepper, flip and rotate 3 times at 2- to 4-minute intervals depending on desired doneness.
Allow steak to sit under tented foil for 5 minutes. Cut into thin strips. Between two plates layer spring mix, chopped scallions, halved cherry tomatoes, blue cheese crumbles and the roasted walnuts. Top with the steak strips. Add dressing. Serve and eat immediately. Try not to groan too much.
Makes 2 servings with extra dressing. Store dressing in the fridge and allow to sit on counter before next use.
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