Ingredients

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

1¼ tablespoons white miso

Zest of ¼ lemon, plus 1 tablespoon lemon juice

¼ garlic clove, finely grated

½ cup mayonnaise

2 ounces feta cheese, crumbled

⅓ cup roughly chopped Marcona almonds

Flaky sea salt, for finishing

Preparation

  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. 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. 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. 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. Slice steak across the grain into ½-inch-thick pieces. Sprinkle lightly with flaky sea salt. Serve immediately with salad alongside.