WALL STREET JOURNAL SLOW FOOD FAST - GRILLED RIBEYE WITH SPINACH-TREVISO SALAD

“THIS IS the classic steakhouse steak,” said Greg Denton of the ribeye cut—the one that he and his wife, Gabrielle Quiñónez Denton, call for in their second Slow Food Fast recipe. Here, however, it comes with an elegant salad of spinach and Treviso leaves dotted with Marcona almonds and feta cheese. A far cry, in other words, from what you’d find at Sizzler.