Best Grilled Rib Eye With Tomato And Poblano Chile Sauce Recipes

Grilled Steak Salad with Poblano Vinaigrette image

Provided by Bobby Flay

Time 3h

Yield 4 servings

Number Of Ingredients 25

4 rib eye steaks (6 ounces each)
1 cup Mesa Steak sauce, recipe follows
Salt and freshly ground pepper
1 vidalia onion, peeled and sliced into 1/2 inch thick slices
4 plum tomatoes, sliced in half
Olive oil
8 cups baby spinach, washed
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Poblano Vinaigrette, recipe follows
1 cup ketchup
1/4 cup horseradish
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 teaspoon Worcestershire sauce
2 tablespoons ancho chile powder
Salt and freshly ground white pepper
2 poblano pepers, roasted, peeled and seeded
1/4 cup chopped red onion
3 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach leaves
1 teaspoon honey
Salt and freshly ground pepper

Steps:

Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare . Remove and let rest. Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes and onions and drizzle with Poblano Vinaigrette.
Mix together in a small bowl until combined. Season with salt and pepper to taste.
Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smoooth. Add the honey and season to taste with salt and pepper.

Rib-Eye Steaks with Smokey Arrabiata Sauce image

Provided by Giada De Laurentiis

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 (28-ounce can) crushed tomatoes
1 small onion, coarsely chopped
2 cloves garlic, peeled and crushed
1 tablespoon capers, drained and rinsed
1 (3-inch long) serrano or Thai chile, stemmed, 1/2 of the seeds removed, and coarsely chopped
1 tablespoon sugar
2 teaspoons smoked paprika, plus extra for seasoning
2 teaspoons kosher salt, plus extra for seasoning
2 (1 pound) rib-eye steaks, each about 1-inch thick
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

For the sauce: In a food processor, combine the tomatoes, onions, garlic, capers, chile, sugar, paprika, and salt. Process until slightly chunky. Pour the sauce into a medium saucepan and bring to a simmer over medium heat. Cook for 25 minutes until thickened. Season with salt and smoked paprika, to taste.
For the steaks: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the steaks on both sides with olive oil. Season on both sides with salt and pepper. Grill for 5 to 6 minutes each side for medium-rare. Let the steaks rest for 5 minutes.
Slice the steaks across the grain into 1/4-inch thick slices and serve with the sauce.

Rib Eye with Garlic-Thyme Marinade image

Provided by Martha Stewart

Time 1h30m

Number Of Ingredients 5

2 tablespoons olive oil, plus more for grates
6 cloves garlic, smashed and coarsely chopped
2 tablespoons (about 15 sprigs) fresh thyme leaves
2 rib-eye steaks, each about 1 pound and about 1 1/2 inches thick
Coarse salt and pepper

Steps:

In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight.
Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.

Nutrition Facts : Calories 598 g, Fat 45 g, Protein 42 g