Smokey Rotisserie Blackened Ribeye Steak Recipes

COCOA BLACKENED STEAK WITH MARCONA ALMOND ROMESCO

Cocoa Blackened Steak with Marcona Almond Romesco image

Provided by Food Network

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

4 leeks, cleaned and root ends intact
2 tablespoons cocoa nibs
2 tablespoons olive oil
1 tablespoon red wine vinegar
Smoked flaky sea salt
100 grams (7 tablespoons) smoked paprika
25 grams (1 2/3 tablespoons) dark cocoa powder
25 grams (1 2/3 tablespoons) onion powder
20 grams (1 1/3 tablespoons) ground cumin
20 grams (1 1/3 tablespoons) garlic powder
20 grams (1 1/3 tablespoons) smoked flaky sea salt, such as Maldon
20 grams (1 1/3 tablespoons) sugar
1 tablespoon instant ground coffee
4 bone-in rib eyes, each 1 1/2-inches thick
400 grams (14 ounces) piquillo peppers
100 grams (1/2 cup) olive oil
1/2 cup chopped white chocolate
1/2 cup sun-dried tomatoes
1/4 cup sherry vinegar
1 tablespoon smoked paprika
15 grams or 2 1/2 teaspoons kosher salt
6 cloves garlic
200 grams (8 ounces) Marcona almonds, toasted
Neutral cooking oil

Steps:

For the leeks: Preheat the oven to 475 degrees F. Line a baking sheet with a wire rack.
Put the whole leeks on an unlined sheet tray and bake, flipping halfway through, until completely charred, about 20 minutes. Allow to cool to the touch.
For the cocoa blackened steak: Combine the smoked paprika, cocoa powder, onion powder, cumin, garlic powder, smoked salt, sugar and coffee in a bowl. Divide the mixture between the each of the rib eyes and let sit for 15 minutes.
For the leeks: Once the leeks are cool to the touch, remove the outer layers, revealing the soft leeks inside. Finely chop the leeks and add to a bowl. Add the cocoa nibs, olive oil and red wine vinegar and season with the smoked sea salt. Taste and adjust the seasoning.
For the Marcona almond romesco: Blend the peppers, olive oil, white chocolate, tomatoes, sherry vinegar, smoked paprika, salt and garlic in a blender until smooth. Add the almonds to a food processor and pour over the blended sauce. Pulse until coarse, not smooth.
Heat a 14-inch cast-iron skillet over medium-high heat. Add 2 tablespoons cooking oil and the steaks and cook on both sides until evenly charred, about 7 minutes per side, searing in batches if needed. Remove from the skillet and put on the rack on the sheet tray. Let rest for 10 minutes before slicing.
Serve the steak alongside the romesco and the leek condiment.

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