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Honey-Mustard Grilled Ribeye With Watercress & Blue Cheese Salad

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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