Beef, Pork and Lamb

Honey Habanero Grilled Ribeye with Tomato Fennel Salad

Name: Honey Habanero Grilled Ribeye with Tomato Fennel Salad
Yield: 4

Get a little spicy with these tender Kansas City Steak Company ribeyes. Spiceology Honey Habanero Rub takes the guesswork out of seasoning the steaks, while Spiceology Greek Freak Rub gives the salad a Greek accent.

Prep

Cook

Servings

Level

Easy

Ingredients

4 Kansas City ribeye steaks, thawed
kosher salt
freshly ground black pepper
2 Tablespoon Spiceology Honey Habanero Rub
½ cup olive oil, plus more for greasing grill
3 Tablespoons white wine vinegar
1 Tablespoon lemon juice
½ teaspoon Dijon mustard
2 teaspoons Spiceology Greek Freak Rub
¼ teaspoon salt
5 ounces baby arugula
1 Melissa’s fennel, halved and thinly sliced
1 pound mixed cherry tomatoes, halved
4 Tablespoons Challenge Butter

Directions

1

Remove steak from the refrigerator and let sit for 30 minutes.
2

Pat dry with a paper towel. Season both sides of the steaks lightly with kosher salt and black pepper, then pat on Honey Habanero rub. Insert MEATER thermometer into the side of one steak.
3

Preheat grill to high. When the grill is hot, lightly oil the grates and place the seasoned steaks on the grill. Cook for about 5 minutes undisturbed, or until a good sear is formed, then flip the steaks. Cook another 4-6 minutes, or until MEATER thermometer indicates the steak is ready to your chosen doneness. Transfer to a plate, cover loosely with foil, and let rest for about 10 minutes.
4

Meanwhile, make the salad. Combine olive oil, white wine vinegar, lemon juice, mustard, Greek Freak seasoning and salt in a glass jar. Whisk until emulsified. Toss arugula, tomatoes and fennel with half of the dressing. Taste and add more dressing as needed.
5

Serve the steaks with a pat of butter and tomato fennel salad.