Pepper Crusted Bone In Rib-Eye With Tomato-Cilantro Relish And Bbq Red Onions And Texas Toast
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
43
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Olive Oil1
Salt1 cup
Ancho Chile (powder)1 tbsp
Pine Nut3 tbsps
Grated Parmesan Cheese1 cup
Balsamic Vinegar1 cup
Bbq SauceDirections:
1
For the Rib Eye: Preheat grill pan
2
Brush steaks on both sides with olive oil and season with salt
3
Mix ancho and black pepper together
4
Dredge 1 side of the steaks in the pepper mixture and sear the steaks pepper-side down for 4 to 5 minutes until golden brown
5
Turn the steaks over and continue grilling for 5 to 6 minutes for medium rare doneness
6
For the Tomato-Cilantro Relish: Place cilantro, spinach, pine nuts, cheese and oil in a bowl and blend until combined
7
Place tomatoes in a bowl, add balsamic vinegar, mix well and season with salt and pepper to taste
8
For the BBQ Red Onions: Brush onions with BBQ sauce and season with salt and pepper
9
Grill on both sides until caramelized and almost cooked through
10
For the Texas Toast: Preheat grill or grill pan
11
Mix together the butter and roasted garlic and season with salt and pepper to taste
12
Spread the butter on one side of the bread and grill, butter side down until lightly golden brown