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Pepper Crusted Bone In Rib Eye With Tomato Cilantro Relish
Ingredients
- 4 x bone-in rib-eye steaks - (13 ounce ea) room temperature
- Extra virgin olive oil as needed
- Salt to taste
- 1/4 c. ancho chile pwdr
- 1/4 c. coarsely-grnd black peppercorns
- 1 c. cilantro leaves minced
- 1/4 c. spinach leaves
- 1 Tbsp. pine nuts
- 3 Tbsp. grated Parmesan cheese
- 1/2 c. extra virgin olive oil
- 4 x plum tomatoes diced
- 1/4 c. balsamic vinegar
- Salt to taste
- Freshly-grnd black pepper to taste
- 2 x red onions peeled, and
- sliced 1/2" thick
- 1 c. bbq sauce
- Salt to taste
- Freshly-grnd black pepper to taste
- 2 stk unsalted butter softened
- 4 x roasted garlic cloves mashed to a paste
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 loaf good white bread sliced 1" thick
Directions
- For the Rib Eye: Preheat grill pan. Brush steaks on both sides with extra virgin olive oil and season with salt. Mix ancho and black pepper together. Dredge 1 side of the steaks in the pepper mix and sear the steaks pepper-side down for 4 to 5 min till golden. Turn the steaks over and continue grilling for 5 to 6 min for medium-rare doneness.
- For the Tomato-Cilantro Relish: Place cilantro, spinach, pine nuts, cheese and oil in a bowl and blend till combined. Place tomatoes in a bowl, add in balsamic vinegar, mix well and season with salt and pepper to taste.
- For the BBQ Red Onions: Brush onions with bbq sauce and season with salt and pepper. Grill on both sides till caramelized and almost cooked through.
- For the Texas Toast: Preheat grill or possibly grill pan. Mix together the butter and roasted garlic and season with salt and pepper to taste. Spread the butter on one side of the bread and grill, butter-side down till lightly golden.
- This recipe yields 4 servings.
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