Espresso Rubbed Ribeye, Kale and Herb Salad - Edible Nashville

Ingredients

• 1/4 cup sherry vinegar
• 1/4 cup red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 small shallot, peeled and minced
• 1/2 cup finely chopped parsley
• 2 tablespoon finely chopped cilantro
• 1 teaspoon oregano
• 1 tablespoon Kosher salt
• To Taste, Freshly Ground Pepper
• 4 tablespoons Gaucho Espresso Rub
• Four 12-ounce Certified Angus Beef Prime Ribeye steaks (or local butcher cut speak of your choice)
• 1/2 cup crumbled blue cheese
• 2 cups baby kale, cut into ribbons
• 2 cups packed, flat-leaf parsley leaves (picked leaves)
• 1/2 cup cilantro leaves
• 1 small red onion, halved lengthwise and shaved
• 1/4 cup Queso fresco or farmers cheese
• Kosher salt, to taste
• Freshly ground pepper, to taste