Grilled Ribeye With Spinach-Treviso Salad
INGREDIENTS
•
2 (16-ounce) ribeye steaks
•
3 tablespoons olive oil, plus more for cooking surface
•
Kosher salt and freshly ground black pepper
•
2 firmly packed cups baby spinach
•
2 cups torn Treviso
•
1¼ tablespoons white miso
•
Zest of ¼ lemon, plus 1 tablespoon lemon juice
•
¼ garlic clove, finely grated
•
½ cup mayonnaise
•
2 ounces feta cheese, crumbled
•
⅓ cup roughly chopped Marcona almonds
•
Flaky sea salt, for finishing
Comments & Reviews
Just A Pinch Sweepstakes