One of the happiest days I’ve had so far in Atlanta was the day I went to The Fresh Market (my favorite upscale grocery store in the area) and got a whole rib loin for $5.99 per pound. Did I mention that the meat was Australian free-range grass-fed ribeye? And that the loin yielded EIGHT gorgeous, perfectly marbled, two-inch thick steaks? Nom. Naturally, I marinated them only in worcestershire sauce, salt, and pepper. However, I needed a nice compliment to the simple, hearty meat–something that would enhance its freshness and not overpower its fabulousness. Enter an heirloom tomato and red onion salad, topped with this AMAZING homemade salad dressing from Cooking Light magazine. The steaks were incredibly tender and flavorful (also, please note the perfect grill marks–dad would be so proud), and the dressing was awesome as well–it actually went as well with the meat as it did with the veggies. All in all, a very satisfying summer meal. Enjoy!
Put all ingredients in a blender and process till smooth. Voila! And, just so’s you know, we didn’t consume these huge hunks of cow all in one sitting–they made wonderful leftovers in the form of steak salads (with arugula, beefsteak tomatoes, and goat cheese). I’m nothing if not resourceful!