Grilled Rib Eye With Tomato And Poblano Chile Sauce Recipes

GRILLED POBLANO FRITTATA

Grilled Poblano Frittata image

This frittata is a good dish to make at home because, unlike the restaurant variety, you can vary the amount of vegetables on it. So be creative and enjoy your frittata.

Provided by jessica

Categories Breakfast and Brunch Eggs Frittata Recipes

Yield 4

Number Of Ingredients 11

Ingredients

3 poblano peppers
3 tomatoes
1 small onion, minced
2 teaspoons lime juice
3 tablespoons chopped fresh cilantro
½ jalapeno pepper, seeded and minced
salt and pepper to taste
3 (6 inch) corn tortillas
1 tablespoon olive oil
7 eggs, lightly beaten
1 cup shredded Monterey Jack cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Make the salsa: Place the poblano peppers and the tomatoes over a medium gas flame, either on a grill or right on the burners. Rotate the vegetables every few minutes so that the skins don't completely blacken. Remove the vegetables once their skins are blistering and just partially charred. Let the vegetables cool a bit. Remove the skins of the vegetables with a paring knife. Cut the poblanos into 1/2 inch wide strips, and set them aside.
Cut the tomatoes into 1/2 inch cubes, and put them into a bowl. Add onions, lime juice, cilantro, jalapeno, salt and pepper to the bowl. Mix well. Chill the salsa if you won't be making the frittata within the next few hours.
Make the chips: Stack the tortillas and cut the stack into six wedges. Spread the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or until they are crisp. Remove the chips from the oven but keep the oven on.
Make the frittata: Heat the olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat. Add the eggs, and stir them for the first minute of cooking with a plastic spatula. Let the eggs rest for a few seconds, then push the frittata to one side of the pan so the uncooked egg runs underneath.
When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese.
Place the poblano strips in a star shape on top of the cheese. Bake the frittata in the oven for 3 to 4 minutes or until it is just set. Remove the skillet from the oven and stick the tortilla chips around the edge of the frittata. Take the skillet to the table and cut the frittata into wedges. Serve with the salsa.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 18.7 g, Cholesterol 350.6 mg, Fat 21.6 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 8.7 g, Sodium 295 mg, Sugar 5.9 g

GRILLED RIBEYE STEAK SALAD WITH POBLANO VINAIGRETTE

Grilled Ribeye Steak Salad with Poblano Vinaigrette image

Provided by Bobby Flay | Bio & Top Recipes

Time 2h35m

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 cup ketchup
1/4 cup horseradish
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon Worcestershire sauce
2 tablespoons ancho chile powder
Salt and freshly ground white pepper
4 rib eye steaks (6 ounces each)
1 cup Mesa Steak sauce
Salt and freshly ground pepper
1 Vidalia onion, peeled and sliced into 1/2-inch thick slices
6 plum tomatoes, sliced in half
Olive oil
1 1/2 pounds baby spinach, washed
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1/2 pound Maytag blue cheese, crumbled
2 poblano peppers, 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:

Mix together in a small bowl until combined. Season with salt and pepper to taste.
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 doneness. 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, blue cheese and onions and drizzle with Poblano Vinaigrette.
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 smooth. Add the honey and season to taste with salt and pepper.

GRILLED RIB EYE

Grilled Rib Eye image

Make and share this Grilled Rib Eye recipe from Food.com.

Provided by Rita1652

Categories Steak

Time 30m

Yield 20 serving(s)

Number Of Ingredients 12

Ingredients

5 lbs boneless rib-eye steaks (1 inch)
1 lime, juice of
1/3 cup honey
1/2 bell pepper
5 ounces sweet onions
4 garlic cloves
1 teaspoon grated gingerroot
1 jalapeno, seeded
1/2 teaspoon sesame oil
2 teaspoons soy sauce
1 tablespoon Worcestershire sauce
cilantro

Steps:

Place all but the meat in a blender and puree.
Place in large zip lock bag add meat and marinade 4-8 hours.
Remove from marinade and place sauce in pot and bring to boil then simmer for 5 minutes.
Place 1 inch steaks on grill over medium heat. Grill, uncovered, 15 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices. Or for the hungry man let them eat steak! ;) Season with salt and pepper, as desired serving with sauce.

Nutrition Facts : Calories 335.1, Fat 25.2, SaturatedFat 10.2, Cholesterol 77.1, Sodium 106.1, Carbohydrate 6.1, Fiber 0.2, Sugar 5.2, Protein 20.1

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