Dinner and a Movie

Dinner and a Movie, Grilled Rib-Eye Steak Salad

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I couldn’t resist the beautiful bunch of radishes I found at the market today. As I held them in my hand and contemplated what I would make for dinner I suddenly had the urge for a salad and Voilà- here’s what I came up with:  Grilled rib-eye steak served over a bed of greens – in this case shredded romaine and radicchio lettuce, with chopped avocado, thinly sliced celery hearts, cherry tomatoes and sliced radishes. We started this simple romantic meal for two with cheese quesadillas and home made guacamole. Here’s a recipe for chicken quesadillas with goat cheese if you want something a bit more special. This dinner was paired with chilled grapefruit margaritas. If grapefruit isn’t your kind of thing here’s a variety of margarita recipes to choose from. While it was pouring outside, we sat in front of the fireplace, shared a lovely dinner and then watched Silver Linings Playbook – loved it as much as the first time!

quesidilla

RIB-EYE STEAK SALAD

Ingredients

  • 1 Rib Eye Steak
  • 6-8 Romaine lettuce leaves, cut in rounds, from top to bottom
  • 1/4 Radicchio, cut in thin strips, top to bottom
  • 4 radishes, thinly sliced
  • 1 avocado, cut in cups
  • 1 celery stalk, trimmed top and bottom, sliced thin
  • 10 cherry tomatoes, cut in half
  • 2 tablespoons finely chopped cilantro
  • Salt and Pepper to taste

DRESSING

  • 2/3 cup extra virgin olive oil
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon dried oregano
  • salt and freshly ground black pepper to taste

Directions

  1. Mix all dressing ingredients together in a sealed jar and shake vigorously.
  2. Place Steak in a small bowl and cover with 2/3 of the salad dressing, cover bowl and let stand at room temperature for 30 – 60 minutes
  3. BBQ / Grill steak to your liking – we suggest medium rare. Cut in to 1/4 or 1/2 inch strips
  4. Place the shredded salad in a mound in the center of two individual serving plates. Over the salad add the cherry tomatoes, the avocado, celery and radishes.
  5. Place the slices of steak on top of the salad
  6. Drizzle dressing over the salad and garnish with chopped cilantro
  7. Serve immediately

CHEESE QUESADILLAS

Ingredients

  • 4 Wheat or Corn Tortillas
  • 1 Cup of shredded or thinly sliced Pepper Jack Cheese
  • 1/4 cup Cilantro, finely chopped
  • 1 Tablespoon Salsa

Directions

  1. Heat a large cast iron skillet over medium heat. Add 1 tablespoon of olive oil.
  2. Place one quesadilla in the skillet and let cook on one side for a few minutes. Turn the quesadilla, pressing down with a spatula, cook for two minutes.
  3. Add the shredded cheese onto the tortilla, cover with a second tortilla and flip over.
  4. Cook until tortilla starts to brown and cheese melts, 3 – 5 minutes.
  5. Turn quesadilla over, cook until tortilla is browned and cheese is melted and heated through.
  6. Repeat with remaining quesadillas.
  7. Serve immediately or keep warm in a low oven until ready to serve.
  8. Cut the tortillas in quarters, and place in a row on a serving dish
  9. Serve with a side of guacamole and run a tablespoon of your favorite salsa in a line over all tortillas
  10. Garnish with chopped cilantro