Grass-Fed Ribeye Steaks with Grilled Romaine
Makes 4 servings
1 1/4 TEASPOONS KOSHER SALT
3/4 TEASPOON SMOKED PAPRIKA
1/4 TEASPOON BLACK PEPPER
2 RIB-EYE STEAKS (ABOUT 1 1/2 POUNDS) 1 TO 1 1/4 INCHES THICK
1 HEAD ROMAINE LETTUCE
1/2 CUP EXTRA-VIRGIN OLIVE OIL
1 SMALL GARLIC CLOVE, MINCED
1 LARGE RIPE TOMATO, CHOPPED
2 TABLESPOONS FRESHLY SQUEEZED LEMON JUICE
1/8 TEASPOON SALT
Mix the kosher salt, paprika and pepper together in a small bowl.
Pat the steaks dry and and season them on both sides.
Slice the romaine in half lengthwise and wash it in cool water. Drain.
Combine the olive oil with the garlic and tomato in a small sauce pan and cook over medium heat until the garlic smells fragrant.
Remove pan from the heat , keep warm while you prepare grill for high heat (425-475 degrees F) oil the grill lightly.
Use a pastry brush to lightly coat the romaine halves with some of the tomato oil and place them on the outer edge of the grill. Grill the romaine until the cut sides are burnished with grill marks and outer edges are wilted. Cut out the core, slice each half into quarters, and set it aside.
Grill the steaks over the hottest part of the grill for 3-3 1/2 on each side for medium rare.
To cook medium or more, move the steaks to the coolest part of the grill and close the cover, then cook for 1-4 minutes more.
Transfer steaks to citting board. While they rest, make the tomato vinaigrette by whisking the lemon juice and salt into the reserved tomato oil.
Slice the steaks against the grain 1/2 inch thick. place a wedge of romaine and 4 to 5 slices of steak on each plate and spoon the tomato vinaigrette over all.