Grilled Rib Eye With Indian Spiced Mushrooms Recipes

GRILLED RIB EYE WITH INDIAN-SPICED MUSHROOMS

Grilled Rib Eye with Indian-Spiced Mushrooms image

Mushrooms spiked with the flavors of India add complexity and exoticism to beefy, well-marbled rib eye. They also go with virtually any other cut of steak.

Provided by Maggie Ruggiero

Time 30m

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 or 3 (1 1/4-inch-thick) boneless rib-eye steaks (about 3/4 pound each)
2 teaspoons finely chopped peeled ginger
1 teaspoon finely chopped garlic
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/8 teaspoon cayenne
3 tablespoons vegetable oil
1 tablespoon tomato paste
1 pound cremini mushrooms, halved
1/4 cup water
2 tablespoons chopped cilantro

Steps:

Prepare a gas grill for indirect-heat cooking over medium-high heat; see Grilling Procedure .
Pat steaks dry and season each with 1/4 teaspoon each of salt and pepper. Oil grill rack, then sear steaks directly over heat, covered, turning once and moving to area over turned-off burner if flare-ups occur, until well browned, 3 to 5 minutes total. Move steaks to area over turned-off burners and grill, covered, 6 to 8 minutes more for medium-rare. Let rest on a cutting board while preparing mushrooms.
Cook ginger, garlic, and spices in oil in a 10-inch heavy skillet over medium heat, stirring, 1 minute. Add tomato paste and 1/4 teaspoon salt and cook, stirring, until a shade darker, about 2 minutes. Add mushrooms and water and cook, uncovered, stirring occasionally, until mushrooms are tender and coated, 5 to 7 minutes. Remove from heat and stir in cilantro.
Slice steaks across the grain and serve with mushrooms.
grilled herbed potatoes

ITALIAN RIB EYE

Italian Rib Eye image

Boneless rib-eye with a flavorful Italian glaze.

Provided by Devan Robertson

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 3

Number Of Ingredients 10

Ingredients

10 cloves garlic, roughly chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 tablespoon kosher salt
½ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon white pepper
3 (10 ounce) boneless beef ribeye steaks, cut 1 inch thick

Steps:

Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.

Nutrition Facts : Calories 1077.8 calories, Carbohydrate 5.7 g, Cholesterol 187.6 mg, Fat 93.9 g, Fiber 0.5 g, Protein 50.7 g, SaturatedFat 28.5 g, Sodium 2082.7 mg, Sugar 1.6 g

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