1/3 cup extra-virgin olive oil, plus more for oiling the grate and brushing the steaks
Two 1-inch-thick boneless rib eye steaks (1 1/2 pounds total), at room temperature
Salt & Pepper, to taste
3 tablespoons Champagne vinegar
1/4 cup minced radish
1/4 cup minced crisp, sweet apple, such as Honeycrisp or Zestar
Light a grill and oil the grate. Brush the steaks all over with olive oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until medium-rare, 6 to 8 minutes. Transfer to a carving board and let rest for 5 minutes.
Meanwhile, in a medium bowl, mix the 1/3 cup of olive oil with the vinegar, radish and apple. Season the vinaigrette with salt and pepper.
Carve the steaks against the grain and serve with the vinaigrette over the top.
| Adapted from Food & Wine