Ribeye steaks served with a delightful salad of grilled pears and radicchio tossed with arugula and simple vinaigrette dressing. Make this easy steak dinner idea for a spectacular fall cookout.

Ingredients: 

• 4 (16-ounce) Certified Angus Beef ^® ribeye steaks
• 1/4 cup white wine vinegar
• 1 tablespoon minced shallot
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/3 cup blended olive oil
• 1 tablespoon coarse kosher salt
• 1 teaspoon freshly cracked pepper
• 1 pear, cored and quartered
• 1 small head radicchio, halved
• Spray oil (or additional oil for brushing)
• 5 ounces (approximately 6 cups loosely packed) baby arugula
• 4 ounces fresh goat cheese (chèvre)
   

Instructions: 

1. In a mixing bowl whisk together vinegar, shallot, honey, and mustard. Slowly whisk in the oil to create an emulsified vinaigrette; season with a pinch of salt and pepper to taste. Set aside.
2. Preheat grill to medium high and season ribeye steaks with salt and pepper. Grill to desired doneness, about 5 - 7 minutes per side for medium rare (125-130°F). Transfer to clean platter and tent with foil to keep warm.
3. Spray pear quarters and radicchio with a light coating of oil (or brush with oil) and sear on grill. Allow to brown and develop a slight char. Slice pear and radicchio into 1/4-inch wide strips; toss with arugula and vinaigrette.
4. Serve steaks along with salad topped with crumbled goat cheese.