Ingredients
FOR THE PESTO VINAIGRETTE
Olive oil 6 tbsp.
Fresh Basil, chopped ½ cup
Sundried tomatoes in oil ¼ cup
Kalamata olives 3 tbsp.
Cracked pepper 1 tsp
Seasoned vinegar 4 tbsp.
FOR THE RIB EYE
Rib eye steak, prime (1) 10-11 oz
Black peppercorns, crushed 1 ½ tbsp.
Pink peppercorns, crushed 1 tbsp.
Fennel seeds, crushed 1 tbsp.
Fresh rosemary, chopped 1 ½ tbsp.
Sea salt 2 tsp.
Whole butter 2tsp.
Peanut Oil 1 tsp.
Romaine hearts, cleaned 2 medium
Parmesan cheese, shaved 2 tbsp.
Fresh cilantro, chopped 1 tbsp.
Preparation
INSTRUCTIONS: Place the first five ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, then stir in the seasoned vinegar. Set aside and cover with plastic.
Season the rib-eye steaks with the peppercorns, fennel seeds, rosemary, and sea salt. Press seasonings and herbs into the steak very well. Preheat a oven to 450 degrees
In a cast iron skillet, heat the butter and peanut oil over high heat. When oil smokes, add the seasoned rib-eye and cook each side for 2 minutes until golden brown. Immediately place the skillet in the oven and cook for 7-8 more minutes until medium rare or 125 degrees on a thermometer. Let steak rest for 5 minutes, then slice 2 mm. thick on a bias.
Trim ½ inch off of each romaine heart, and toss together in a large bowl, with 4 tbsp of the pesto vinaigrette, the parmesan cheese, cilantro and ½ of the rib eye steak slices. Place the remaining rib eye meat in the center of two salad plates. Arrange the salad mixture in a triangular fashion in the center of each plate. It will resemble a small tent. Drizzle plate with extra vinaigrette and serve with crusty French bread. Enjoy
