SEARED RIB EYE, SALSA VERDE, DIRTY RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the salsa verde: First, dice the tomatoes, medium cut, then puree them in a food processor or blender. Next, add the cilantro, onions, balsamic, garlic, oil and jalapenos. Again, puree, taste, then season with salt and pepper. After seasoning, place in the refrigerator for at least 1 hour to allow the flavors to merge.
- For the dirty rice: In a saute pan over medium-high heat, add the oil and allow to warm. Next, add the onions and cook, with stirring motion, until slightly translucent. This should take 3 to 4 minutes. Next, add the cooked beans and carrots and allow to warm. Then add the tomato juice and reduce the heat to medium-low. Continue to cook until the juice has reduced to 1/4 cup, 3 to 4 minutes. Next, add the rice. Warm the rice and blend the flavors over medium-low heat for 5 minutes. Once the rice has warmed and the juice has finished reducing, remove from the heat, add the celery leaves, taste and season to preference with the Cajun spice.
- For the steak: In a large saute pan over high heat, add and warm the oil for 1 to 2 minutes. Sprinkle the steaks on both sides with the salt and pepper, and add to the pan. Reduce the heat to medium-high and cook for 3 to 4 minutes. Flip the steak and repeat the process on the second side for a final 3 to 4 minutes. Remove from the pan, allow to rest and serve over the dirty rice. Finish with salsa verde.
SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE
Steps:
- Sherry Vinegar Steak Sauce:
- Whisk together and let sit for at least 30 minutes.
- Steak:
- Preheat grill to high.
- Combine spices in a bowl. Season the steaks on both sides with more salt and pepper. Rub 1 side of each steak with the rub and drizzle with oil. Place on the grill rub side down and grill until slightly charred and a crust has formed, 2 to 3 minutes. Turn the steak over and continue grilling to medium-rare doneness. Remove from grill and let rest 5 minutes. Serve with steak sauce on the side.
DRY-RUBBED RIB-EYE
Provided by Anne Burrell
Categories main-dish
Time P1DT1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
- Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.
SOUS-VIDE RIB STEAKS WITH SPICY SALSA VERDE
When you invest in really good rib steaks, you don't want to mess things up. Cooking them with a sous-vide machine until they are done to taste, then searing them on the grill until charred at the edges gives you the ultimate control.
Provided by Melissa Clark
Categories dinner, lunch, barbecues, meat, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Generously season steaks all over with salt and pepper. Rub garlic paste evenly over meat, then cover with thyme sprigs. Place steaks in a sous-vide bag and refrigerate for at least 6 hours and preferably overnight.
- Fill a pot with water, add the sous-vide machine and set the temperature to your ideal steak temperature, 122 to 126 degrees for rare.
- Lower bag into heated water, weighing it down if necessary to submerge. Cook steaks for 1 1/2 hours. If you'd like to dry out the cooked meat to get a better char, place it on a wire rack set over a baking sheet and refrigerate for 6 to 36 hours. Otherwise, you can go straight to searing and serving.
- When ready to serve, light the grill, or heat the broiler and place a rack 4 inches from heating element.
- Remove thyme from meat and pat meat dry if you didn't already let it dry out. Grill or broil steaks until charred all over, 2 to 5 minutes total. (Make sure to char the fat on the bone as well as both meaty sides.) Transfer to a cutting board and let rest for 5 minutes.
- Meanwhile, make the salsa verde: In a large bowl, stir together the cilantro, mint, thyme, scallions, chile, garlic, lime juice, harissa, cumin, salt and pepper until well combined. Whisk in the olive oil, then taste and add more salt and lime juice, if needed.
- To serve, slice steak and drizzle with salsa verde, making sure to stir it well to distribute the herbs before using. Season with flaky salt if you like, and freshly ground black pepper.
SPICY BARBECUED RIB-EYE STEAKS WITH SMOKED VEGETABLE SALSA
Categories Beef Garlic Marinate Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk corn oil into remaining spice mixture; set oil rub aside. Place steaks in two 13x9x2-inch glass dishes. Cover; chill steaks and oil rub at least 4 hours and up to 1 day.
- Prepare barbecue (medium-high heat). Brush steaks with some of oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub, about 5 minutes per side for medium-rare; let stand 5 minutes. Serve with Smoked Vegetable Salsa .
SPICE-RUBBED RIB-EYE KABOBS WITH SALSA VERDE
Rib eyes are my favorite steak. This one has a nice rub and a slightly spicy salsa. Remember that if you use bamboo skewers to soak them in water for about 1 hour prior to griling to avoid them burning.
Provided by LAURIE
Categories Steak
Time 31m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- To make the rub: In a large bowl, mix the spice ingredients first 5 ingredients salt thru chili powder.
- Cut the rib-eye steaks into 1-inch chunks, removing and discarding any large pieces of fat.
- Add the chunks of steak to the bowl and toss to coat them evenly with the spices. Add just enough oil to lightly coat the chunks of meat.
- Mix well.
- Thread the chucks on skewers, leaving a little room between each chunk.
- Set aside at room temperature for 20 to 30 minutes while you make the sauce.
- In a food processor, finely chop the basil, parsley, anchovy fillets, and garlic.
- Add the remaining sauce ingredients and let the machine run until you a have a fine puree, 1 to 2 minutes, scraping down the sides of the bowl occasionally.
- Grill the skewers over Direct High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once or twice.
- Serve warm with a little sauce spooned over the top.
Nutrition Facts : Calories 1128.2, Fat 95.7, SaturatedFat 33.5, Cholesterol 233, Sodium 1580.9, Carbohydrate 2.8, Fiber 0.7, Sugar 1.3, Protein 60.7
More about "spice rubbed rib eye kabobs with salsa verde food"
RIB EYE WITH CHARRED SPRING ONIONS AND …
From foodandwine.com
5/5 (1)Author Hillary SterlingServings 2Total Time 1 hr 30 mins
RECIPE: GRILLED RIB-EYES WITH SALSA VERDE
From wholefoodsmarket.com
BBQ SPICE RUB RECIPE (A 5 INGREDIENT …
From smells-like-home.com
GRILLED RIB EYE STEAK WITH ITALIAN SALSA VERDE
From themodernproper.com
5/5 (3)Total Time 25 minsCuisine ItalianCalories 468 per serving
- Preheat grill to high heat.Place steaks on a cutting board and season with salt and pepper on all sides.Place the seasoned steaks on the hot grill, and cook for 5-6 minutes on each side for medium-rare (1-inch steak) or 6-8 minutes on each side for a 1½ inch steak.For a perfect medium rare, your instant read meat thermometer should read 135°F.Remove steaks from the grill, top with butter and let rest for 5 to 10 minutes before serving.While steaks are resting, make the salsa verde
- In a small food processor pulse the parsley, garlic cloves, salt, pepper, capers and anchovies until combined, but still able to see the ingredients clearly (slightly chunky)
- Add the parsley mixture to a small bowl and add the olive oil, red wine vinegar, red pepper flakes, lemon juice and lemon zest
GRILLED RIB EYE STEAK WITH ITALIAN SALSA VERDE | PUNCHFORK
From punchfork.com
SPICY BARBECUED RIB-EYE STEAKS WITH SMOKED VEGETABLE SALSA
From bonappetit.com
RECIPE: GRILLED RIB-EYES WITH SALSA VERDE - EASY RECIPES
From recipegoulash.cc
SPICE-RUBBED RIB-EYE KABOBS WITH SALSA VERDE
From tapatalk.com
SPICE-RUBBED RIB-EYE KABOBS WITH SALSA VERDE
From champsdiet.com
MEXICAN SPICE-RUBBED RIB EYES WITH LIME BUTTER - FOOD …
From foodandwine.com
SPICE-RUBBED RIB-EYE KABOBS WITH SALSA VERDE RECIPE | EAT YOUR …
From eatyourbooks.com
CHEF ROB RAINFORD'S PORK LOIN KABOBS WITH SALSA VERDE
From kitchener.ctvnews.ca
GRILLED BISON RIB-EYE KABOBS RECIPE | TRAEGER GRILLS
From traeger.com
12 SPICES FOR RIBS WITH 12 MOUTHWATERING RACK OF RIBS RECIPES!
From foodfornet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love