Grilled Rib Eyes With Quesadillas Recipes

RIB-EYE AND ANAHEIM CHILE QUESADILLA

Rib-Eye and Anaheim Chile Quesadilla image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 24

Ingredients

3 large Anaheim chiles, grilled, peeled, seeded and roughly chopped
2 poblanos, roasted and roughly chopped
4 cloves roasted garlic, peeled
3 tablespoons red wine vinegar
3 tablespoons fresh lime juice
3 tablespoons water
1 tablespoon honey, or more if needed
Salt and freshly ground black pepper
3/4 cup canola oil
1/4 cup freshly chopped parsley leaves
12 (6-inch) flour tortillas
1 1/2 cups grated Monterey Jack cheese
1 cup cabrales
Marinated rib-eye slices, leftover from Rib-Eye Marinated in Garlic, Anaheim Chiles and
Fresh Oregano recipe
8 ounces soft goat cheese, crumbled
1 red bell pepper, roasted and sliced
1 Anaheim pepper, roasted and julienned
3 green onions, thinly sliced
Salt and freshly ground black pepper
1/4 cup grated Parmesan
1 teaspoon ancho chili powder
Canola oil
Cilantro leaves, for garnish

Steps:

For the vinaigrette:
Combine the Anaheim chiles, poblanos, garlic, vinegar, lime juice, a few tablespoons of water, honey and salt and pepper, to taste, in a blender and blend until smooth.
With the motor running, slowly add the oil until emulsified. Add the parsley and blend 5 seconds longer. (There should be flecks of the parsley in the vinaigrette.)
For the quesadilla:
Preheat the grill to medium heat. Place 8 tortillas on a flat surface and evenly divide the Monterey Jack, cabrales, beef, goat cheese, bell pepper, Anaheim pepper and green onion among the tortillas (in that order). Season with salt and pepper, to taste, and sprinkle with Parmesan.
Stack the tortillas to make 4 (2-layer) tortillas and top each with the remaining tortillas. Combine ancho chili powder and canola oil, and brush the tops of the tortillas. Carefully place on the grill, ancho side down and grill until lightly golden brown, about 2 minutes. Flip the quesadillas over, close the lid of the grill and grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill to a cutting board. Cut into quarters, top each quarter with some of the vinaigrette and garnish with cilantro leaves. Transfer to a serving platter and serve.

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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