Rib-Eye Steaks with Radicchio, Pear, and Blue Cheese Salad

Ingredients for Rib-Eye Steaks with Radicchio, Pear, and Blue Cheese Salad

• 45ml olive oil, divided

• 1 tablespoon Sherry wine vinegar

• 1 tablespoon minced shallot

• 1 1/2 teaspoons honey

• 2 8- to 250g rib-eye steaks (each about 1 inch thick), trimmed

• Coarsely cracked black pepper

• 475ml finely sliced radicchio

• 1 cup (packed) mixed baby greens

• 1 small ripe Comice pear, quartered, cored, thinly sliced

• 40g crumbled chilled blue cheese (about 45g )

How to make Rib-Eye Steaks with Radicchio, Pear, and Blue Cheese Salad

Whisk 2 tablespoons olive oil, Sherry wine vinegar, minced shallot, and honey in large bowl. Season dressing to taste with salt and pepper.

Sprinkle steaks generously with cracked black pepper and salt. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to plates. Add last 4 ingredients to dressing; toss. Mound salad alongside steaks and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.