Grilled Ribeyes With Greek Relish Food

GRILLED RIBEYES WITH GREEK RELISH

Steps:

• For relish, combine tomatoes, onion, olives, cilantro, 2 tablespoons lemon juice, oil and garlic., Drizzle remaining lemon juice over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting steaks in half. Serve with relish and cheese.

GRILLED STEAKS WITH GREEK RELISH

Steps:

• For relish, in a small bowl, combine tomatoes, onion, olives, cilantro, 1 tablespoon lemon juice, oil and garlic., Drizzle remaining lemon juice over steak. Grill steak, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting in half. Serve with relish and cheese.

GRILLED RIB-EYE WITH FRA DIAVOLO LOBSTER RELISH

Steps:

• For the lobster relish: Bring an inch of water to a boil in a large pot with a steamer insert. Set the lobster belly-up on a cutting board. Pierce it with a knife just under the base of the head, and cut it deeply through the belly to kill it quickly. Transfer the lobster to the steamer, cover and cook for 8 minutes.
• Meanwhile, add 1 tablespoon of the olive oil along with the garlic to a small saute pan set over medium heat. Cook until golden and fragrant, then transfer the garlic to a medium bowl. Add the tomatoes, red pepper flakes and lemon zest and juice to the bowl. Sprinkle with salt and pepper and set aside.
• The moment the lobster is done shock it in an ice bath to stop cooking. When cool enough to handle, pull off the tail and claws and remove the meat. Chop up the meat and add it to the tomato mixture. Drizzle with some olive oil.
• In another saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the lobster-tomato mixture and heat it through. Add the white wine and cook for another minute. Remove from heat and stir in the parsley and oregano.
• For the steak: About 20 minutes before cooking, remove the steak from the refrigerator and let it sit, covered, to come up to room temperature. Mix together the ancho powder, paprika, mustard, salt, cayenne, coriander, cumin and black pepper in a bowl and set aside.
• Preheat a large cast-iron pan over high heat and set the oven to broil.
• Brush the steak on both sides with the canola oil and season liberally with salt and pepper. Sprinkle one side of the steak with the spice rub. Drizzle a little canola oil in the pan; when it begins to smoke, add the steak rub-side down and cook until a nice crust forms, about 2 minutes.
• Transfer the steak to a cutting board and slice it against the grain 1-inch thick. Return the steak to the pan, rub-side up. Scatter the butter on top and broil to medium-rare, about 4 minutes. Remove the pan from the oven and baste the steak with the pan juices.
• Assembly: Arrange the steak and the lobster relish on a plate. Drizzle with 1 tablespoon of the steak juices. Garnish with oregano and parsley.

GREEK GRILLED RIBEYE STEAKS

Steps:

• Combine salt, pepper, and oregano in a small bowl. Whisk together the oil and wine and add to spices. Rub steaks on both sides with the mixture and place in a single layer in a shallow pan. Cover and marinate for at least one hour before cooking. (Steaks can be covered and marinated for up to 24 hours.).
• Mix 3 tablespoons of olive oil with the lemon juice or zest and brush the steaks just before cooking.
• Grill to taste over hot coals or Medium heat on a gas grill and brush with oil and lemon mixture a couple of times while cooking.
• Serve with lemon wedges on the side.

GREEK-STYLE RIBEYE STEAKS

Steps:

• In a small bowl, combine the first five ingredients; rub onto both sides of steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°). Sprinkle with lemon juice, cheese and olives. Serve immediately.