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Bobby's Dry Rubbed Rib-Eye Steak with Mesa BBQ Sauce and Yukon Gold Potato Gratin
Recipe by: Bobby Flay
Prep time: 20 min + 1 hour 30 minutes cooking time
Serves: 4
Rub:
1 cup ancho chile powder
1 tablespoon ground cumin
1 tablespoon dried coriander
1 teaspoon cayenne pepper
2 teaspoons dry mustard
2 teaspoons dried oregano
1 tablespoon salt
1 teaspoon freshly ground black pepper
4 rib-eye steaks (8 to 10 ounces each)
1 cup dry rub
Olive oil
2 cups Mesa BBQ Sauce, or your favorite
Yukon gold gratin:
2 poblano chiles, roasted, peeled, seeded and diced
6 cloves garlic, finely chopped
2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch slices
1/2 cup coarsely chopped fresh cilantro
1 cup chicken stock (if canned, low sodium)
1 cup heavy cream
1 cup Monterey Jack cheese
1/2 cup queso anejo cheese
Fresh cilantro
Combine all rub ingredients in a medium bowl.
Heat grill pan over high heat. Rub each steak on 1 side with the dry
rub. Brush with olive oil and grill, rub-side down for 3 to 4 minutes
or until golden brown, turn over and continue grilling for 4 to 5
minutes for medium-rare doneness. Turn the steaks over and brush the
rub-side with bbq sauce, turn over and grill for 1 minute. Remove
rom grill and brush with additional bbq suace.
Preheat oven to 400 degrees F. Butter a 9-inch square pan and sprinkle
garlic over bottom of pan.
Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper,
then 1/3 of chilies and 1/3 of cilantro. Repeat layer of potatoes,
chiles and cilantro 2 more times, seasoning potatoes with salt and
pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with
salt and pepper. Cover pan with foil. Bake until potatoes are tender,
about 1 hour 15 minutes. Uncover and sprinkle cheeses over potatoes.
Bake until liquid thickens, about 15 minutes. Cool. Sprinkle with
cilantro.
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