Day 7 :Rib Eye Steak with Warm Tomato Jalapeno Salad with Cilantro Chiffonade and Balsamic Reduction

Perfect Summer Dinner

Succulent steak should be kept simple! This warm and light tomato salad is the perfect accompaniment - Acidic and sweet from the tomatoes add a little heat from the Jalapenos and you have a really satisfying, but not carb loaded (only meat loaded) summer dinner!

Ingredients

Ribeye Steaks (I used medium thick cut- 2 was more than enough for me my husband and my 2 girls)

Spade L Seasoning

1 Tbsp Vegetable Oil

Warm Tomato Salad Ingredients

1 Carton Cherry tomatoes (Approx  3-4 cups)

1/2 Red Onion thinly sliced

1 Garlic Clove chopped

1 Jalapeno roughly diced (for less heat remove seeds)

1 TBSP olive oil

1/4 cup shaved parmesan cheese

2 TBSP finely sliced cilantro leaves

Salt and Pepper to Taste

small head of Lettuce

Balsamic Reduction

1 cup balsamic vinegar

3-4 good squeezes of honey

Remove Steaks from fridge approximately 30 minutes before grilling while you prep. While you wait for them to reach near room temperature, make the balsamic reduction. (this step can even be done before hand)

In a small saucepan bring 1 cup of balsamic vinegar to bubbling, add honey and stirring frequently, reduce heat to low and allow it to continue simmering until it thickens to the consistancy of syrup. it should coat the back of a spoon really well. Taste it to see if it's to your sweetness and liking.

Remove from heat.

Heat Barbecue with lid on. Create a non direct cooking area (if using a coal BBQ put the coals to one side) if using gas like me, then turn off a section of burners.

While BBQ is heating prepare steaks

Pour a little bit of Vegetable oil and rub over both sides of steaks.  

Sprinkle Spade L Seasoning over steak and gently pat/rub it onto both sides. I like a reasonably generous seasoning on the outside. 

When BBQ is super hot place steaks on direct heat. Let them get nice and hot, you should have some nice grill/char marks. After a couple minutes on this side peek and if ready flip them over.

Allow the steaks to cook for a couple minutes on 2nd side then place them on indirect heat and close the lid of the BBQ. My steaks last night cooked for about 10 minutes. Check on them every now and again. I could tell by touching with my finger how well done it was inside. I was aiming for a rare/medium steak. When I touched the steak and it was still soft but slightly resistant on the top I knew it was done. If you press it and its super firm you have a "well done" steak. 

While I my steaks cooked on indirect heat, heat a pan with olive oil on medium high.
When oil is hot add onions and garlic and jalapenos. Toss for a minute.
Add tomatoes, salt and pepper to taste.  
Continue tossing them frequently so the tomatoes don't start getting squishy but the onions and garlic no longer have a raw look and taste.
Remove from heat.

When steaks are done to your liking remove from heat, cover and let them "rest".
Place Lettuce, grilled tomatoes and onions and jalapenos, then shaved parmesan cheese, lastly sprinkle some cilantro (really finely sliced cilantro leaves) on top (the cilantro is like the icing on the cake.. don't miss it out)
Spoon some balsamic reduction lightly over salad and on the plate (you want it to join the meat juices!)

Place steak on plate and serve... easy... and so very tasty!

Note: my husband hates tomatoes. I served him the lettuce cheese and reduction --no tomatoes