Grilled Rib Eye Steaks with Cauliflower Salad
Ingredients: serve 4
½ cup, plus 2 tablespoons red wine vinegar
1 tablespoon sugar salt and pepper
½ medium red onion, slice thin
1 medium head cauliflower, trimmed cored, and cut into florets (about 6 cups)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons capers
¼ cup extra virgin olive oil
4 rib eye steaks (8 to 10 ounces each), about 1 inch thick
1. Bring ½ cup of vinegar, sugar and salt ¼ tsp boil in a small saucepan. Add onion mixture and return to boil. Immediately remove the pan from the heat and pour mixture into a small bowl to cool.
2. Fit a large pot with steamer basket and fill with enough water to reach under the bottom of the basket. Bring water to a boil. Add florets, reduce heat to medium, cover and until the cauliflower flow is tender, about 7-8 minutes. Transfer cauliflower in a large bowl filled with ice water to cool. Drain the cauliflower and pat dry.
3. Whisk the remaining vinegar, parsley, tarragon, capers and olive oil together in a large bowl. Mix the cauliflower and season with salt and pepper.
4. Steaks and season with salt and pepper. Grill over high heat until charred on both sides and cook until desired doneness, 5-8 minutes on each side. Transfer steaks to a platter and let stand 5 minutes. Transfer cauliflower salad in a dish and garnish with pickled onions. Serve.