Spice-Rubbed Grilled Rib Steaks with Green Bean and Cherry Tomato Salad
If $2.85 per serving falls in your budget, Spice-Rubbed Grilled Rib Steaks with Green Bean and Cherry Tomato Salad might be an awesome gluten free, dairy free, and whole 30 recipe to try. This recipe makes 4 servings with 470 calories, 6g of protein, and 42g of fat each. It will be a hit at your The Fourth Of July event. A mixture of vegetable oil, kosher salt, shallot, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour and 40 minutes.
Instructions
Combine the mustard, garlic, salt, and pepper in a small bowl. Coat both sides of the steaks with a thin layer of the spice mixture, rubbing it in thoroughly.
Let them sit at room temperature for 1 hour. (The rub should be almost completely absorbed by the meat, or it will burn when the steaks are grilled.) Meanwhile, make the salad.For the salad:Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.
Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.
Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes.
Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels.
Heat a gas or charcoal grill to high (about 450°F to 550°F).When the grill is ready, rub the grates with a towel dipped in vegetable oil, place the steaks on the grates, and close the grill. Cook, undisturbed, until grill marks appear on the bottom and the steaks are lightly charred on the edges, about 4 to 5 minutes. Flip, close the grill, and cook until the steaks reach medium rare, about 4 minutes more. (To check for doneness, use your finger to press on the meat: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer; it should register 115°F to 120°F for rare, 125°F to 130°F for medium rare.)
Transfer the steaks to a cutting board and let them rest for at least 5 to 10 minutes.
Serve with the salad.Beverage pairing: Silverado Cabernet Sauvignon, Napa Valley. This recipe is a great excuse to break out a big, new-world red wine. Cab and steak were meant for each other, but because of the spice here, a ripe, jammy wine such as the Silverado works well.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Beringer Howell Mountain Bancroft Ranch Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.
![Beringer Howell Mountain Bancroft Ranch Merlot]()
Beringer Howell Mountain Bancroft Ranch Merlot
The 2006 Bancroft Ranch Merlot is a rich garnet color, and brims with flavors of ripe black fruits, brown spices and a hint of orange zest. Its refined tannins and depth of flavor make it one of Beringer's most memorable wines from Howell Mountain.Blend: 93% Merlot, 4% Cabernet Sauvignon, and 3% Cabernet Franc