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Grilled Cap of Ribeye Summer Salad with Peaches

Chef Kelly Cahoon

Servings

4 to 6

Prep Time

25 minutes

Cook Time

25 minutes

Calories

1548

Category

Healthy & Light

Cap of Ribeye grilled over medium-high heat and sliced against the grain, over a platter of spinach and arugula layered with ripe peaches, heirloom tomatoes, torn fresh mozzarella, basil and mint. Warm brioche croutons baked in butter and garlic go on last, along with a drizzle of balsamic reduction and flaky sea salt. Peak summer produce and a rich, marbled steak in the same bite, with sweetness from the peaches cutting through the beef. Marinate the day before and it comes together fast.

Grilled Cap of Ribeye Summer Salad with Peaches

Ingredients

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    • 1 Snake River Farms Cap of Ribeye (About 2 to 2 ½ pounds)

    • ¼ cup avocado oil

    • Juice of 1 lemon

    • ¼ cup soy sauce

    • 2 tablespoons brown sugar

    • 2 cloves garlic, minced

    • Freshly cracked black pepper

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    • 4 cups brioche bread, cut into 1-inch cubes

    • 3 tablespoons butter, melted

    • 1 tablespoon olive oil

    • ½ teaspoon garlic powder

    • ½ teaspoon kosher salt

    • ¼ teaspoon black pepper

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    • 5 ounces spinach and arugula blend

    • 2 ripe peaches, thinly sliced

    • 2 to 3 heirloom tomatoes, sliced

    • 8 ounces fresh mozzarella, torn or sliced

    • ½ cup fresh basil leaves

    • ¼ cup fresh mint leaves

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    • Balsamic reduction

    • Flaky sea salt

    • Freshly cracked black pepper

    Directions

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      1. Whisk together the avocado oil, lemon juice, soy sauce, brown sugar, garlic (if using), and black pepper. Add the Cap of Ribeye and marinate for at least 2 hours or up to overnight.

      2. Remove from the refrigerator 30 minutes before grilling.

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      1. Heat the oven to 375ºF.

      2. Toss the brioche cubes with melted butter, olive oil, garlic powder, salt, and pepper. Spread onto a baking sheet and bake for 12 to 15 minutes, tossing once, until golden and crisp.

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      1. Preheat the grill to medium-high heat.

      2. Grill the ribeye cap about 4 to 6 minutes per side, depending on thickness, until it reaches an internal temperature of 130ºF for medium-rare. Rest for 10 minutes before slicing against the grain.

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      1. Arrange the spinach on a large platter. Layer on the peaches, tomatoes, mozzarella, basil, and mint.

      2. Top with sliced ribeye and scatter the warm brioche croutons over the salad.

      3. Finish with a generous drizzle of balsamic reduction, flaky sea salt, and freshly cracked black pepper.