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Honey-Mustard Grilled Ribeye With Watercress & Blue Cheese Salad

by , Chef, Seattle, Washington

Honey-Mustard Grilled Ribeye With Watercress & Blue Cheese Salad
Easy Recipe

Serves 1 to 2

  • 1 (20-ounce) Certified Piedmontese cowboy cut ribeye
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons honey
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh thyme
  • ½ teaspoon sea salt
  • Freshly cracked pepper
  • 2 tablespoons olive oil

Combine all ingredients together and marinate the steak overnight. Preheat a grill to 450°F and grill the steak for 3 minutes on each side, or until desired doneness. Let rest for 2 to 3 minutes before serving. Serve with Watercress and Blue Cheese Salad (recipe follows).

    • Watercress & Blue Cheese Salad
    • 2 cups baby watercress
    • 2 radishes, thinly sliced or shaved
    • 6 cherry tomatoes, halved
    • 4 tablespoons crumbled blue cheese
    • ¼ cup shaved sweet onions
    • 4 tablespoons Red Wine Mustard Vinaigrette
    • Pepper to taste
    • Salt to taste

    In a medium bowl, combine the baby watercress, radishes, tomatoes, and onions and lightly season with salt and pepper. Slowly toss in the vinaigrette, then add the blue cheese.

      • Red Wine Mustard Vinaigrette
      • 2 tablespoons red wine vinegar
      • 1 tablespoon whole-grain mustard
      • 1 teaspoon Worcestershire sauce
      • 1 tablespoon honey
      • Freshly cracked pepper
      • ½ cup olive oil

      In a bowl, whisk together the vinegar, mustard, Worcestershire sauce, honey, and pepper. Continue whisking while adding the olive oil in a steady stream. Set aside until ready to use.

      Pairing: Willamette Valley Pinot Gris

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