ingredients

  • DRY RUB
    • 1 cup ancho chile powder
    • 1 tablespoon ground cumin
    • 1 tablespoon dried coriander
    • 1 teaspoon cayenne pepper
    • 2 teaspoons dry mustard
    • 2 teaspoons dried oregano
    • 1 tablespoon salt
    • 1 teaspoon freshly-ground black pepper
  • RIB-EYE STEAK
    • 4 beef rib-eye steaks - (8 to 10 oz ea)
    • 1 cup dry rub
    • Olive oil, as needed
    • 2 cups Mesa BBQ Sauce, (see recipe)
  • YUKON GOLD GRATIN
    • 2 poblano chiles, roasted, peeled,
    • seeded and diced
    • 6 cloves garlic, finely chopped
    • 2 lbs Yukon gold potatoes, peeled, and cut into 1/8" slices
    • ½ cup coarsely-chopped fresh cilantro
    • 1 cup chicken stock, (if canned, low sodium)
    • 1 cup heavy cream
    • 1 cup Monterey Jack cheese
    • ½ cup queso anejo cheese
    • Chopped fresh cilantro, for garnish

directions

1. Dry Rub: Combine all ingredients in a medium bowl.
2. Rib-Eye Steak: Heat grill pan over high heat. Rub each steak on 1 side with the dry rub. Brush with olive oil and grill, rub-side down for 3 to 4 minutes or until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness.
3. Turn the steaks over and brush the rub-side with bbq sauce, turn over and grill for 1 minute. Remove from grill and brush with additional bbq suace.
4. Yukon Gold Gratin: Preheat oven to 400 degrees. Butter a 9-inch square pan and sprinkle garlic over bottom of pan. Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of chilies and 1/3 of cilantro.
5. Repeat layer of potatoes, chiles and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper.
6. Cover pan with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover and sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool. Sprinkle with cilantro.
7. This recipe yields 4 servings.
8. Source:
9. "HOT OFF THE GRILL with Bobby Flay - (Show # HG-1D39) - from the TV
10. FOOD NETWORK"
11. S(Formatted for MC6):
12. "08-30-2002 by Joe Comiskey - jcomiskey@krypto.net"

Notes

The dry rub is excellent. Haven't tried the potatoes.

Categories

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source

Bobby Flay

servings/yield

4 servings

rating