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Gluten free • Paleo • Serves 2

Meat

1 32-ounce cowboy-cut rib eye

Produce

1 Radish, red
1/2 tsp Shallots
10 Tarragon, fresh leaves
3 cups Watercress

Condiments

1 Balsamic vinegar, High-quality aged
1 tsp Dijon mustard

Baking & Spices

1 Kosher salt and freshly cracked pepper
1 Sea salt, Flaky

Oils & Vinegars

1 Olive oil, Extra-virgin
1/2 tsp Sherry vinegar
  • Alice Rush

    Grilled Cowboy Rib Eye with Watercress Salad Recipe : Geoffrey Zakarian : Food Network

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