By Executive Chef Dustin Valette; Dry Creek Kitchen
Whenever I think of summer I immediately think of grilled steaks, warm salads and tomatoes. This recipe includes one of my all time favorite steak rubs, coffee & spice! The pairing of coffee might seem unusual, though once you taste the sweet flavor of the caramelized brown sugar contrasted by the spice of the chili powder you’ll understand my choice. With the addition of the ground espresso you will have a familiar, yet impossible to pick out flavor that you will fall in love with. You’ll surprise your friends with the addition of your favorite morning time brew incorporated with your backyard grilling.
Enjoy the recipe below anytime of the year; although summer is when these ingredients will be at their peak. Some of the ingredients might not be available in your market. If that is the case just substitute with the best produce you can find. The rib-eye can be substituted with a different cut of meat if so desired.
4-6 Thick cut Prime Rib Eye
Steaks, around 8 oz
each. (You want to have
a very well marbled
steak, its well worth it!)
¾ loaf Fresh Sourdough bread,
cut into ½” cubes, crust
1 English cucumber,
peeled, seeded and cut
into small triangles.
1 ½ pints Padrone Peppers cut in half
and the top of the stem removed
2 pints Assorted Local Cherry Tomatoes
4 qt Wild Baby Arugula
5 oz Extra Virgin Olive Oil (dry creek has some of the best)
1 oz Dijon Mustard
Fresh Black Pepper
Hawaiian Sea Salt
Spice & Coffee Rub
1 T Toasted Dark Chili
½ T Piment d’Espelette (chili Powder from France)
3 T Dark Brown Sugar
1 t Cumin Seeds, toasted and chopped up
1 t Dried Garlic powder
1 t Dried Thyme Leaves
1 T Fine Ground Espresso Beans
Pickled Red Onion
1 Red Onion, peeled and sliced thin
2 oz Red Wine Vinegar
For the Spice and Coffee Steak Rub
Trim the Rib Eye steak to remove any large pieces of fat. A little is ok, just not too much. Combine all the above spices and sprinkle on the steak; season with salt and pepper and reserve for later cooking.
For the Pickled Red Onions
Begin by adding the Red Wine Vinegar and sugar to a small sauce pot. Bring to a boil and add the sliced red onions. Cook for 10 seconds then place the onions submerged in the liquid in the refrigerator and allow too cool.
For the Cherry Tomatoes
In the hot sauté pan add the cherry tomatoes and a ½ oz of the olive oil, season and cook for about 1 minute, or until the skin starts to pull away from the tomatoes and place on a plate.
For the Padrone Peppers
In a hot sauté pan quickly cook the Padrone Peppers in a little olive oil. Season with the sea salt and pepper, careful, these are addictive! Set aside for later use.
For the Red Wine Vinaigrette
In a small bowl, drain off the pickling liquid from the red wine onions. Combine the liquid, Dijon mustard and start whisking in olive oil slowly. You will need about 3 oz of the olive oil, though taste as you go and adjust accordingly. Season with salt and pepper and set aside.
For Grilling the Steak
Over a hot grill start cooking your rib eye steaks. Be careful not to burn the steak since there is a little sugar in the spice rub. Once the steak is done allow the rib eye to rest for a minimum of 10 minutes before slicing.
In a large bowl combine all of the ingredients from above. Add the red wine vinaigrette and season with salt and pepper. Slice the rib eye and place on top of the salad and sprinkle a little sea salt on the steak. Drizzle a small amount of the red wine vinaigrette around the salad and on the steak.