Grilled Rib Eye Steaks with Apple-Radish Vinaigrette

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A little Champagne vinegar in the dressing adds punchy flavor to these super easy steaks by F&W’s Justin Chapple. Slideshow: More Beef Recipes 

By
Justin Chapple
Justin Chapple
Justin Chapple
Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.
Food & Wine's Editorial Guidelines
Updated on December 1, 2015
Grilled Rib Eye Steaks with Apple-Radish Vinaigrette
Photo: © Eva Kolenko
Active Time:
30 mins
Total Time:
30 mins
Yield:
4 serves
Cook Mode (Keep screen awake)

Ingredients

  • 1/3 cup extra-virgin olive oil, plus more for oiling the grate and brushing the steaks

  • Two 1-inch-thick boneless rib eye steaks (1 1/2 pounds total), at room temperature

  • Salt

  • Pepper

  • 3 tablespoons Champagne vinegar

  • 1/4 cup minced radish

  • 1/4 cup minced crisp, sweet apple, such as Honeycrisp

Directions

  1. Light a grill and oil the grate. Brush the steaks all over with olive oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until medium-rare, 6 to 8 minutes. Transfer to a carving board and let rest for 5 minutes.

  2. Meanwhile, in a medium bowl, mix the 1/3 cup of olive oil with the vinegar, radish and apple. Season the vinaigrette with salt and pepper. Carve the steaks against the grain and serve with the vinaigrette.

Originally appeared: December 2015

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