One of our good friends Chef Renee Kelly recently led a cooking class featuring Salt Creek Meat’s ribeye. Here’s the recipe she used with our ribeye. We’re excited to try it ourselves!
Salt Creek Meats Ribeye with Charred Arugula, Sorrel, and Avocado.
1 C. freshly chopped herbs (oregano, chives, thyme
1/2 C. olive oil
1/2 C. lemon juice
4 each clove garlic
1 each shallot or 1/4 C. onion minced
1/2 tsp salt
1/4 tsp pepper
Brush the beef with 1/2 the marinade. Sear the ribeye on a grill over medium high heat on one side for 2 minutes, flip to the other side, and sear for an additional 2 minutes. Move to a cooler portion of the grill, and cook until desired temperature is reached.
Charred Arugula with Sorrel and Avocado:
1 lb arugula
1/2 each red onion
1/2 lb sorrel ( if you cannot find sorrel, substitute spinach and swiss chard and add lemon juice)
1 each avocado sliced
2 Tbs toasted and salted sunflower seeds
2 Tbs. olive oil or avocado oil
2 tsp. flake salt
fresh cracked pepper to taste
Over a grill, char the arugula for 2 minutes until slightly brown, and drizzle with 2 tsp of the olive oil and set aside. Brush the red onion with 1 tsp. olive oil and grill until slightly blackened and soft, about 5-10 minutes. Cool slightly, and slice thin. Toss with the arugula. Cut or tear the sorrel to medium strips and add to the arugula mixture, along with the avocados and sunflower seeds. Finish with the flake salt and pepper.