Grilled Rib Steak with Warm Salad of Bucheron
- 2 cloves garlic
- 1/2 teaspoon fennel seed
- Black pepper, to taste
- 1/2 bunch rosemary, remove the leaves and reserve the stems
- 1/2 bunch thyme, remove the leaves and reserve the stems
- 2 tablespoons olive oil, plus 1/4 cup
- 2 (1 pound) bone-in rib steaks
- 4 waxy potatoes, like Yukon Golds, peeled and sliced
- 2 cups water
- 2 cups chicken stock
- Bouquet garni
- 2 ounces aged goat cheese, like Bucheron
- Handful Nicoise olives, pitted
- 1 tablespoon red wine vinegar
- 2 handfuls dandelion, trimmed and cleaned thoroughly
- 1/4 cup olive oil
Build a fire and let it burn down to glowing embers.
Meanwhile, crush the garlic, fennel and black pepper in a mortar to a rough paste. Chop the herbs finely and combine with the garlic and just enough olive oil to make a paste. With the tip of a knife prick a few holes in the surface of the steak and the fatty layer. Rub the marinade on the surface of the beef, pushing into the holes. Set aside to bring to room temperature.
Cook the steak over the coals 4 minutes per side for medium. About 2 minutes before the steak is finished cooking, place the herb branches on the coals. Remove steak from the heat and let rest for 2 minutes. Slice and serve with the salad. Be sure to pour any juices that were released from the steak while resting back over it.
Bring the cheese to room temperature and crumble into the salad bowl. Add the olives, potatoes, a little of the potato liquid, vinegar, olive oil and dandelion. Season with salt and fresh pepper and toss gently to combine.
Recipe courtesy Reed Hearon
Recipe courtesy of Geoffrey Zakarian