What do these classics have in common: Duck confit and frisée. Breaded veal cutlet and tomato-arugula salad. Barbecue and pickles. Chicago-style hot dogs and this sassy little steak and salad dinner. Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables. It’s a fact, and the combo never gets old.
Makes 3 to 4 servings
- 1 bone-in rib-eye steak, 2 inches thick (about 2 pounds)
- Kosher salt, freshly ground pepper
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons unsalted butter
- 4 garlic cloves, 3 smashed, 1 finely grated
- 2 or 3 sprigs rosemary
- 3 oil-packed anchovy fillets, finely chopped
- 2 tablespoons white wine vinegar
- 2 fennel bulbs
- Aleppo pepper, flaky sea salt, and olive oil, for serving
