Grilled Chili Rubbed Rib Eyes With Herb Cheese And Asparagus Bundles Recipes

ROASTED ASPARAGUS BUNDLES

Steps:

• Preheat oven to 400 degrees F.
• Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender. Wrap individual portions of asparagus with scallion to tie into bundles.

BIG JOHN'S CHILI-RUBBED RIBS

Steps:

• Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes., Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours., In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally., Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze.

HERB AND RIB-EYE SALAD

Steps:

• Season the steak generously on both sides with seasoning salt, patting the seasoning into the meat.
• Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add the oil. When oil is hot, add the steak and cook until seared and well-crusted on one side, about 4 minutes. Turn and cook 3 minutes more for medium-rare and 4 minutes for medium.
• Transfer to a cutting board and let rest, loosely covered with foil, while you prepare the salad.
• Divide the lettuce between two plates. Slice steak, trimming away fat. Arrange sliced steak on top of lettuce on both plates. Sprinkle with a mixture of the herbs, adorn with chopped tomato, and drizzle with vinaigrette.

CHILI-RUBBED RIB-EYE STEAKS

Steps:

• Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
• Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.

GRILLED ASPARAGUS COVERED WITH RIB EYE ROLLS AND GINGER-GARLIC SOY SAUCE

Steps:

• Sauce Heat oil in small sauce pan (medium low heat) with ginger and garlic for about 5 minutes and turn off the heat. Mix with soy sauce and sesame seeds. Set aside. Asparagus with rib eye Heat grill to 400 °F Rinse and dry the asparagus. Season rib eye slices with kosher salt and pepper. Cut the rib eye slices to 1 inch strips. Roll the rib eye strips on the asparagus. Place the asparagus on grill for about 2 minutes, then turn over for another 2 minutes. Once the asparagus and meat are cooked, place on a plate and cover with sauce.

GRILLED RIBEYES WITH HATCH CHILE BUTTER

Steps:

• Cut peppers lengthwise in half. Remove stems and seeds; flatten slightly. Grill chiles, skin side down, until skins blister, about 3 minutes. Immediately place peppers in a small bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Place grilled peppers, cilantro, butter, garlic, oregano, lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until just combined. Refrigerate until firm., Brush steaks with oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 4 minutes on each side. Let stand 5 minutes. Cut into thin slices., Meanwhile, in a small saucepan, melt half the chile butter. Drizzle over steaks. Serve remaining butter with steaks. Sprinkle with coarse sea salt. If desired, garnish with jalapeno slices and additional oregano.

GRILLED RIB-EYE STEAKS WITH GREEN CHILE MUSHROOM SALSA BUTTER

Steps:

• Prepare grill.
• Pat steaks dry and brush on both sides with oil. Rub steaks with chipotle rub and in a shallow baking dish large enough to fit steaks in one layer marinate them at room temperature up to 30 minutes.
• Grill steaks on an oiled rack set 5 to 6 inches over glowing coals until crusty and medium-rare, about 4 minutes on each side. (Alternatively, steaks may be cooked in a hot well-seasoned ridged grill pan.) Transfer steaks to a warm platter and let stand 5 minutes.
• Divide beans among 4 small deep platters and top with steaks. Dollop salsa butter on steaks and top with onion rings.
• For the Chipotle Rub:
• In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
• In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
• Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using. Makes about 3 1/4 cups.)

GRILLED ASPARAGUS STEAK BUNDLES

Steps:

• Butterfly or pound steak with a meat mallet to 1/4-inch thickness. Cut into 6 strips, approximately 2 inches wide by 5 inches long. Season both sides with Montreal steak seasoning and place in the refrigerator.
• Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
• Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.
• Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.
• Reheat oven to Medium-High on "Grill" setting.
• Line up steak strips next to each other in an assembly line. Cover evenly with 1/3 cup Parmesan cheese. Place 3 to 4 asparagus spears on top, perpendicular to each steak strip. Top asparagus with 1 red pepper strip.
• Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.
• Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.

GRILLED ASPARAGUS

Steps:

• Preheat grill for high heat.
• Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
• Grill over high heat for 2 to 3 minutes, or to desired tenderness.

CHILE-BRAISED SHORT RIBS

Steps:

• Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.
• Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.
• Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don't worry if they get super dark), 8-10 minutes.
• Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside.
• Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10-12 minutes per batch. Transfer to a plate.
• Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3-3 1/2 hours. (If sauce gets thick before meat is done, add water as needed to thin out a bit.)
• Add squash to pot and push down so it's mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened and saucy, 18-20 minutes.
• Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.
• Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.

RIB-EYE STEAKS WITH GORGONZOLA BUTTER AND CRISPY SWEET ONION RINGS

Steps:

• For gorgonzola butter:
• Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
• For onion rings:
• Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.
• Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
• For steaks:
• Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.

GRILLED RIBEYES WITH HERB BUTTER

Steps:

• In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.

SPICE-RUBBED RIB-EYE KABOBS WITH SALSA VERDE

Steps:

• To make the rub: In a large bowl, mix the spice ingredients first 5 ingredients salt thru chili powder.
• Cut the rib-eye steaks into 1-inch chunks, removing and discarding any large pieces of fat.
• Add the chunks of steak to the bowl and toss to coat them evenly with the spices. Add just enough oil to lightly coat the chunks of meat.
• Mix well.
• Thread the chucks on skewers, leaving a little room between each chunk.
• Set aside at room temperature for 20 to 30 minutes while you make the sauce.
• In a food processor, finely chop the basil, parsley, anchovy fillets, and garlic.
• Add the remaining sauce ingredients and let the machine run until you a have a fine puree, 1 to 2 minutes, scraping down the sides of the bowl occasionally.
• Grill the skewers over Direct High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once or twice.
• Serve warm with a little sauce spooned over the top.