WINE PAIRING: BERINGER FOUNDERS’ ESTATE CHARDONNAY 
Tip: Remember to let your steak rest for 8-10 minutes before serving, as it will continue to cook (usually another 5º F) after you take it off the grill.
Ingredients:
- 2 (10 ounce) rib eye steaks
- Kosher Salt and freshly ground black pepper
For Hearty Chopped Salad:
- 2 cups chopped Foxy Romaine Hearts
- 2 Hearts of Palm, chopped
- 1/4 cup quartered grape tomatoes
- Juice of 1 lemon
- 1 tablespoon olive oil
Directions:
Allow steaks to sit at room temperature for 30 minutes. Heat outdoor grill or indoor grill pan to high heat. Season steaks with salt and pepper just before placing on the hot grill. Grill on one side for 3-4 minutes prior to turning. Flip, and grill on the other side for another 3-4 minutes. Move to a cooler side of the grill and continue to cook until required doneness is checked using a meat thermometer.
- rare: 120º F
- medium-rare: 125-130ºF
- medium: 130-135ºF
- medium well: 135-140ºF
- well: 140ºF and above
Cover the steaks loosely with foil and allow them to rest for 8-10 minutes before serving. Top each steak with Hearty Chopped Salad (recipe below) and serve.
For Hearty Chopped Salad:
In a medium mixing bowl, toss together all ingredients. Season with salt and pepper to taste.
Serves 2 | Prep Time: 10 min | Cook Time: 10 min | Difficulty: Easy
Sour or Salty
Steak Fries
