Grilled Rib-Eye & Spinach Salad with Beecher’s Flagship Cheese

This is the perfect summer dish. It’s light, and super rich in flavor. You’ll just need to do a little bit of prep in the kitchen, but everything else can be done on the grill. Fire up the BBQ!

You’ll need:

  • 5 oz organic baby spinach
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • About 1/4 pound Beecher’s Flagship cheese, crumbled
  • 2 ears fresh corn
  • 1/4 cup red wine vinegar
  • 1/3 cup stone ground mustard
  • 2 tablespoons extra virgin olive oil
  • 1-2 organic Rib-Eye steaks, depending on size
  1. Peel back the husks of the corn, and strip the silks. Pull the husks back up, and soak the corn in cold water for about ten minutes.
  2. Make the vinaigrette. Combine the red wine vinegar, stone ground mustard, and extra virgin olive oil. This will make quite a bit of dressing. Use as much or as little as you like when tossing the salad. Refrigerate after mixing.
  3. Turn on, and heat the grill. Place the corn on the grill, and cook for about fifteen minutes with the lid closed, or until tender. Flip the corn at about 7 minutes, so both sides are evenly cooked.
  4. When the corn is done, slice it off of the ear, so the kernels are loose. Place the corn in the refrigerator.
  5. Season the Rib-Eye with salt and pepper. Place it on the grill, and cook for about 12 minutes, turning it every three for a medium rare steak.
  6. Toss the baby spinach, avocado, cherry tomatoes, corn and Beechers Flagship cheese together with the desired amount of dressing.
  7. When the steak is done, slice it into strips and arrange it on the top of the salad.



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