Hickory Grilled Cowboy Rib-Eye And Tomato And Wild Mushroom Ragout On Arugula Salad
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1
Salt1 cup
Brown Sugar1 tsp
Chipotle (powder)1 tbsp
Garlic (minced)910 g
Rib Eye (3 inches thick)2 tsps
Olive Oil1 tbsp
Shallot (minced)1 tsp
Thyme Leaves2 bunches
Arugula1.5 cups
Sour Cream1 cup
Parsley (minced)Directions:
1
In a small bowl, mix salt, sugar, chipotle powder, pepper and garlic
2
Rub vigorously into the steak
3
Place the steak in a sealed container and refrigerate overnight
4
Place steak over medium high hickory smoke fire and sear for 10 minutes on each side
5
Remove from heat and allow to sit for 10 minutes
6
Slice into 1/2-inch slices
7
Place on arugula and add ragout
8
Top steak with horseradish sour cream
9
; In a saucepan place 1 teaspoon oil, garlic and shallots
10
Lightly brown
11
In a large bowl, toss tomatoes, mushrooms, 1 teaspoon oil and thyme and season with salt and pepper
12
Place tomatoes, skin side up, on medium hot grill for 8 minutes
13
Roughly chop tomatoes and add to the mushrooms
14
; In a medium mixing bowl combine all ingredients
15
Mix well