Grilled Ribeye Steak Salad with Poblano Vinaigrette

Ingredients

• 1 cup ketchup
• 1/4 cup horseradish
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon Worcestershire sauce
• 2 tablespoons ancho chile powder
• Salt and freshly ground white pepper
• 4 rib eye steaks (6 ounces each)
• 1 cup Mesa Steak sauce
• Salt and freshly ground pepper
• 1 Vidalia onion, peeled and sliced into 1/2-inch thick slices
• 6 plum tomatoes, sliced in half
• Olive oil
• 1 1/2 pounds baby spinach, washed
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1/2 pound Maytag blue cheese, crumbled
• 2 poblano peppers, roasted, peeled and seeded
• 1/4 cup chopped red onion
• 3 tablespoons fresh lime juice
• 3/4 cup olive oil
• 1/2 cup spinach leaves
• 1 teaspoon honey
• Salt and freshly ground pepper

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