Ingredients Jump to Instructions ↓

  1. 1 1/2 pound rib eye steak

  2. 2 tablespoons chopped assorted fresh herbs, such as parsley, chives, tarragon, basil, and cilantro

  3. 1 tablespoon minced shallots

  4. 1 teaspoon minced garlic

  5. 3 tablespoons fresh lemon juice

  6. 1/4 cup olive oil or vegetable oil

  7. 1/4 cup extra-virgin olive oil

  8. 3 cups rice flour

  9. 1 to 1 1/2 cups cold seltzer water

  10. 2 teaspoons salt, plus

  11. 1/2 teaspoon 1 teaspoon freshly ground black pepper, plus

  12. 1/4 teaspoon 10 ounces arugula, cleaned and stems removed

  13. 1 cup all-purpose flour

  14. 1 tablespoon Essence

  15. 2 large Vidalia onions, or other sweet onions such as Oso Sweet, Walla Walla, or Maui, peeled and sliced into 1/2-inch rings

  16. 6 cups vegetable oil, for frying

  17. 1/4 cup shaved Parmesan, as garnish

  18. 1 pound large, round tomatoes, sliced

  19. 2 tablespoons balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Preheat a grill. Season the rib eye with Essence, salt, and pepper. Place the rib eye on the grill and cook until done. Remove from the grill and let rest for 5 minutes before slicing into thin slices. Combine the herbs, shallots, garlic, lemon juice, salt, and pepper in a medium bowl and whisk to blend. Slowly add the olive oils in a steady stream, whisking constantly until the mixture thickens. Combine the rice flour, seltzer water, 2 teaspoons of salt and 1 teaspoon of pepper in a medium bowl, and whisk to form a smooth paste. Combine the flour and Essence in a shallow bowl. Toss the largest, outer onion rings in the seasoned flour, and dredge in the batter, shaking to remove any excess. (Save the remaining, smaller onion rings for another use.) Heat the oil in a large, deep pot or electric fryer 350 degrees F. Carefully add the onion rings to the hot oil, and cook, turning occasionally to prevent the pieces from sticking together, until golden on all sides, 2 to 3 minutes. Drain on paper towels and season with salt and pepper to taste. Place the arugula in a large bowl, and toss with the vinaigrette and remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside. Place a tomato slice and 1 fried onion ring in the center of each salad plate and stuff with the dressed arugula and steak. Garnish with the Parmesan and a drizzle of balsamic vinegar, and serve. Yield : 4 servings


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