Rib Eye Steak With Chimichurri Marinade And Dried Chile Mustard Sauce Recipes

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RIB-EYE STEAK IN GREMOLATA-LIKE MARINADE



Rib-Eye Steak in Gremolata-Like Marinade image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 2h25m

Yield 2 to 4 servings

Number Of Ingredients 27

8 cloves garlic, chopped
1 cup chopped parsley leaves (about 1/2 bunch)
1 lime, zested and juiced
1/4 cup olive oil
Salt and freshly ground black pepper
2 (1-inch) thick rib-eye steaks
2 large poblanos
1/2 cup freshly chopped parsley leaves
2 limes, zested and juiced
1/4 cup half-and-half
Salt and freshly ground black pepper
1 (5-pound) watermelon, peeled, sliced and seeds removed
1 carton raspberries
1 cup chopped fresh coconut
4 ounces feta, crumbled
1/4 cup chopped sweet onion
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Vanilla salt
Pinch cayenne
1 cup chopped mint leaves
1 red onion, sliced thick
1 cup dried mission figs, halved
2 cups balsamic vinegar
1/2 teaspoon red chili flakes
Olive oil
Salt and freshly ground black pepper

Steps:

  • For the rib-eye:
  • Combine all the ingredients and spread half over the top of steaks. Put plastic wrap over steaks and flip to coat other side with remaining gremolata. Wrap and let sit for 30 minutes to 1 hour. (Also can be done using a plastic resealable bag.) Flip steaks once while marinating.
  • Heat grill to medium-high heat. Grill steaks for 4 to 5 minutes on each side for medium-rare. Remove to a serving platter and let rest for at least 10 minutes.
  • For the cream sauce:
  • Grill poblano peppers until they are charred and soft. Remove to a cutting board and chop. Add them to a blender along with the remaining ingredients and blend until smooth
  • Transfer to a serving bowl.
  • For the salad:
  • Place watermelon slices on the grill until they get nice char marks. Remove to a cutting board and chop. Place the watermelon into a large bowl and add the raspberries, coconut and crumbled feta. In another bowl whisk the onion, vinegar, olive oil, vanilla salt, and cayenne to combine. Pour over the watermelon mixture, add mint, and toss.
  • For the onions:
  • In a medium saucepan over low heat, add the figs, balsamic vinegar and chili flakes. Simmer until it reduces by 1/3, then strain the vinegar into a medium bowl. Add the onions and drizzle with olive oil. Season with salt and pepper, to taste, and let marinate for 30 minutes to 1 hour. Place on the grill for a few minutes to char each side.
  • Serve rib-eyes with cream sauce, salad and glazed onions.

RIB-EYE STEAK WITH CHIMICHURRI MARINADE AND DRIED CHILE-MUSTARD SAUCE



Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h8m

Yield 8 servings

Number Of Ingredients 18

8 rib-eye steaks 8 to 10 ounces each
Chimichurri marinade, recipe follows
Salt and freshly ground pepper
Dried Chile-Mustard, recipe follows
6 cloves garlic
3 fresh bay leaves
2 jalapeno peppers, coarsely chopped
1 tablespoon kosher salt
1/2 cup white wine vinegar
1 tablespoon ancho chile powder
1/2 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano leaves
3/4 cup olive oil
2 cups Dijon mustard
1/4 cup whole grain mustard
3 tablespoons ancho chile powder
3 tablespoons warm water

Steps:

  • Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.
  • Place all the ingredients in a food processor and process until smooth.
  • Place all ingredients in a small bowl and mix well.

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