Grilled Ribeye With Spinach-Treviso Salad

• 2 (16-ounce) ribeye steaks
• 3 tablespoons olive oil, plus more for cooking surface
• Kosher salt and freshly ground black pepper
• 2 firmly packed cups baby spinach
• 2 cups torn Treviso
• 11/4 tablespoons white miso
• Zest of 1/4 lemon, plus 1 tablespoon lemon juice
• 1/4 garlic clove, finely grated
• 1/2 cup mayonnaise
• 2 ounces feta cheese, crumbled
• 1/3 cup roughly chopped Marcona almonds
• Flaky sea salt, for finishing

1. 1. Season steaks on both sides with 3 tablespoons olive oil and a generous pinch each of kosher salt and pepper. Heat a grill to medium-high and, once hot, oil grate. Alternatively, set a heavy pan over medium-high heat and slick with oil.
2. 2. Lay steaks on hot grate or pan and sear on one side until thoroughly charred, about 5 minutes. Flip and cook until meat is medium-rare, about 2 minutes more. Remove steaks from heat and let rest 10 minutes.
3. 3. Meanwhile, assemble salad: Place spinach and Treviso in a large chilled bowl. Cover bowl loosely with a kitchen towel and chill in refrigerator while making dressing. In a small bowl, whisk together miso, lemon zest and juice, garlic, mayonnaise and a generous pinch of pepper. Taste and adjust seasoning.
4. 4. Toss salad with just enough dressing to lightly coat leaves. Since dressing is thick, add only a little at a time and toss to coat leaves before adding more. Use no more than half the dressing. (Remaining dressing can be kept in an airtight container in refrigerator up to 1 week.) Toss feta and almonds into salad and adjust seasoning as needed.
5. 5. Slice steak across the grain into 1/2-inch-thick pieces. Sprinkle lightly with flaky sea salt. Serve immediately with salad alongside.

ribeye steaks, olive oil, kosher salt, baby spinach, torn treviso, white miso, ubc, ubc garlic, mayonnaise, feta cheese, marcona almonds, salt

Taken from www.epicurious.com/recipes/member/views/grilled-ribeye-with-spinach-treviso-salad-52926271 (may not work)