Need a memorable summer meal? You can’t go wrong with the big flavor of grilled rib-eyes. Paired with this refreshing avocado-tahini purée, they make a true showstopper meal.
Grilled Rib-Eye Steaks with Avocado-Tahini Puree
- 3 boneless rib-eye steaks (about 1-3/4 lb. each)
- Kosher salt and freshly ground black pepper
- 3 ripe avocados, pitted, peeled, and coarsely chopped
- 3 small lemons, halved crosswise, plus 2 Tbs. fresh lemon juice; more to taste
- 2 Tbs. extra-virgin olive oil; more for drizzling
- 1/3 cup chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/2 Tbs. sherry vinegar
- Canola oil, for the grill
- Microgreens, for garnish
- Flaky sea salt
- Pat the steaks dry with paper towels, and season both sides generously with salt and pepper. Put the steaks on a rack, and let sit at room temperature for 1 hour. (Alternatively, refrigerate uncovered overnight. Bring the steaks to room temperature before grilling.)
- Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
- In the bowl of a food processor, combine the avocados, 2 Tbs. lemon juice, the olive oil, chickpeas, tahini, and vinegar. Process until smooth, scraping down the bowl occasionally. Season to taste with salt, pepper, and more lemon juice. Transfer to a medium bowl, put a piece of plastic wrap directly on the surface, and refrigerate until ready to serve.
- Using the canola oil, oil the grill, steaks, and lemon halves. Grill the steaks for 7 minutes on each side for rare, or to your desired doneness. Grill the lemon halves until juicy and charred in places, 3 to 4 minutes. Remove from the grill. Tent the steaks with foil, and let rest 10 minutes before slicing against the grain. Set the lemons aside.
- Divide the avocado-tahini mixture among the plates, and top with the sliced steak, microgreens, and a drizzle of olive oil. Finish with flaky sea salt, and serve with the grilled lemon halves.