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Garlic Rubbed Rib Eye Steak and Avocado Salad

with basil-green chile oil and smoked chipotle vinegar
Servings 4

Ingredients

  • ea. 14 oz. Harris Ranch rib eye steaks
  • 4 oz. steak seasoning (recipe to follow)
  • 2 oz. olive oil
  • 2 ea. avocados sliced
  • 1 cup roasted corn
  • 1 cup roasted Roma tomatoes chopped
  • 1/2 cup red onion diced
  • 8 oz. chopped Romaine
  • 4 oz. chipotle vinegar (recipe to follow)
  • 4 oz. basil-green chile oil (recipe to follow)
  • 3 oz. Feta cheese crumbled

Basil-Green Chile Oil:

  • 1 cup olive oil
  • 1 ea. poblano or fresno chile grilled, peeled, stemmed,
  • and seeded
  • 1/4 cup basil leaves
  • salt

Chipotle Vinegar:

  • 1 cups red wine vinegar
  • 2 tsp. chipotle pepper puree
  • 1 tsp. chives chopped
  • salt to taste

Steak Seasoning:

  • 1/2 cup kosher salt
  • 1/4 cup granulated garlic
  • 1/4 cup pepper freshly ground

Instructions

  • Rub the rib eye with the steak seasoning and olive oil. Place the steak onto a preheat grill and cook to a desired temperature, remove and let rest. While the meat is resting, place the corn, roma tomatoes, red onion and romaine into a bowl. Toss with the chipotle vinegar and basil-green chile oil. Divide the salad on to four plates top with avocado slices and feta cheese; place the steaks onto the plate and serve.

Basil-Green Chile Oil Preparation:

  • Combine all Ingredients and blend. Refrigerate in an airtight container. Yields 8 oz.

Chipotle Vinegar Preparation:

  • Combine all Ingredients and blend. Refrigerate in an airtight container. Yields 1 cup.

Steak Seasoning Preparation:

  • Combine all ingredient and store in an airtight container.
  • Yields 1 cup.