Best Boneless Rib Eye Steaks With Killa Chimichurri And Mountains Of Mushrooms With Smoky Chipotle And Wilted Spinach Recipes

Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce image

Provided by Bobby Flay

Time 1h8m

Yield 8 servings

Number Of Ingredients 18

8 rib-eye steaks 8 to 10 ounces each
Chimichurri marinade, recipe follows
Salt and freshly ground pepper
Dried Chile-Mustard, recipe follows
6 cloves garlic
3 fresh bay leaves
2 jalapeno peppers, coarsely chopped
1 tablespoon kosher salt
1/2 cup white wine vinegar
1 tablespoon ancho chile powder
1/2 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano leaves
3/4 cup olive oil
2 cups Dijon mustard
1/4 cup whole grain mustard
3 tablespoons ancho chile powder
3 tablespoons warm water

Steps:

Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.
Place all the ingredients in a food processor and process until smooth.
Place all ingredients in a small bowl and mix well.

Boneless Rib Eye image

Provided by Food Network

Categories main-dish

Time 1h35m

Yield 1 serving

Number Of Ingredients 18

2 tablespoons chili powder
2 tablespoons cayenne powder
2 tablespoons garlic powder
2 tablespoons dried basil and oregano
2 tablespoons dried basil and oregano
1 (12-ounce) boneless rib-eye steak
Pan Smashed Potatoes, recipe follows
Fried Artichoke Hearts, recipe follows
5 small Yukon gold potatoes
3 tablespoons unsalted butter
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon sour cream
1/3 cup chopped green onions
1/3 cup crispy cooked bacon
4 artichoke hearts. canned
2 cups all-purpose flour
3 cups vegetable oil

Steps:

Preheat oven to 450 degrees F. Preheat a grill to high.
To Prepare Steak:
Combined all dry rub ingredients in a deep bowl, take steak and dredge in mixture, making sure dry rub covers entire steak. Then put steak on a hot grill about 4 minutes a side until slightly charred, at this point the steak will be rare. Put in oven to cook to desired temperature: 10 minutes for medium rare, 20 minutes for medium and 25 minutes for medium well.
To assemble dish: Place steak on oval dish, topped steak with potatoes. Surround plate with chokes.
Wash the potatoes well, then cut in quarters, and drop in boiling water for 15 minutes or until fork tender. Drain potatoes well. In a saute pan melt the butter. When bubbling add the potatoes. Season with salt and pepper, to taste. Start smashing potatoes with a back of a fork until potatoes gather in the pan. Finish potatoes by topping them with sour cream, green onions and bacon.
Preheat the oil in a fryer or a deep pot to 350 degrees F. Take artichoke hearts out of can, drain well, and toss in flour. Pat the excess flour off the chokes, and drop hearts in fryer oil and fry for about 2 minutes. Remove to a paper towel lined plate. Season with salt and pepper.