Rib Eye con Costra del Sudoeste y Ensalada de Vinagreta de Guajillo
Ingredients
- 4 ea. Harris Ranch rib eye steaks
- 2 oz. olive oil
- 8 oz. southwestern seasoning recipe to follow
- 4 ea. guajillo vinaigrette salad recipe to follow
Southwestern Seasoning:
- 2 tbsp. pasilla powder
- 2 tbsp. paprika
- 1 tbsp. ground coriander
- 1 tbsp. garlic powder
- 1 tbsp. salt
- 2 tsp. ground cumin
- 1 tsp. cayenne pepper
- 1 tsp. crushed red pepper flakes
- 1 tsp. black pepper
- 1 tsp. dried leaf oregano
Guajillo Vinaigrette:
- 3/4 cup Harris Ranch olive oil
- 2 ea. dried guajillo chili peppers
- 2 cloves garlic quartered
- 1/4 cup sherry vinegar
- 3/4 tsp. salt
Salad:
- 1 head Romaine lettuce chopped
- 1 ear corn roasted and shucked
- 1 cup black beans cooked
- 6 ea. green onions grilled, cut in half
- 2 ea. Heirloom tomatoes chopped
- 1/2 cup Bleu Cheese crumbled
- salt
- pepper
- 1/2 cup tortilla strips fried
Instructions
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Rub the rib eye steaks with olive oil then rub on the southwestern seasoning blend. Place the steaks onto a preheated grill and cook to a desired temperature, remove and let rest for 10 minutes.
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Place the salad onto the plate, garnish with tortilla chip strips and lay the steak on the salad.
Southwestern Seasoning Preparation:
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Combine all ingredients thoroughly and store in an airtight jar or container. Yields 1 cup.
Guajillo Vinaigrette Preparation:
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Heat the oil in a medium skillet. When it is warm, add the chilies and garlic. Stir for 30 seconds. Remove skillet from heat and transfer chilies to a blender. Leave the garlic in the skillet to cool for 10 minutes.
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Add vinegar and salt to blender. Cover and blend for thirty seconds. When oil and garlic is cool add to blender and blend for a minute or two. Yields 1 cup.
Salad Preparation:
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In a bowl combine romaine lettuce, corn, black beans, green onions, tomatoes, and blue cheese. Season with salt and pepper, and toss with the guajillo vinaigrette. Yields 4 servings.