Espresso Rubbed Ribeye, Kale and Herb Salad

June 25, 2018

This steak gets a rub with JM Thomason Gaucho Spice Blend for a great contrast to the bright Chimmichurri and fresh Kale-Herb Salad.

Ingredients

1/4 cupsherry vinegar

1/4 cupred wine vinegar

2 tablespoonsextra-virgin olive oil

1 smallshallot, peeled and minced

1/2 cupfinely chopped parsley

2 tablespoonfinely chopped cilantro

1 teaspoonoregano

1 tablespoonKosher salt

To Taste, Freshly Ground Pepper

4 tablespoonsGaucho Espresso Rub

Four12-ounce Certified Angus Beef Prime Ribeye steaks (or local butcher cut speak of your choice)

1/2 cupcrumbled blue cheese

2 cupsbaby kale, cut into ribbons

2 cupspacked, flat-leaf parsley leaves (picked leaves)

1/2 cupcilantro leaves

1 smallred onion, halved lengthwise and shaved

1/4 cupQueso fresco or farmers cheese

Kosher salt, to taste

Freshly ground pepper, to taste

Preparation

Chimichurri Recipe

1. In a medium bowl, whisk the vinegars with the olive oil. Stir in the shallot, parsley, cilantro, chives and oregano and season with salt and pepper. Let the chimichurri stand for at least 20 minutes and for up to 2 hours.

Steak Recipe

1. On a sheet pan or tray, lay steaks out for 10 mins to get chill off, Pat the steaks all over with the Guacho Espresso Rub and let stand at room temperature for another 30 minutes. Espresso rub will start to stick and coat the steaks.

Grilling the Steak

1. Light a grill or stove top and place a cast iron pan to get hot; put oil on a paper towel and rub down the pan. Sear steaks in cast iron over moderate heat to not char rub, turning once, until they’re nicely charred outside and medium-rare within, 11 to 13 minutes. Transfer to a platter, clean cast iron with towel and keep on heat. Let steask rest for 5 minutes on side pan. (optional to reheat quickly in the still hot cast iron prior to serving) – Resting will allow jucies to transfer throughout steak evenly.

Salad Recipe

1. In a large bowl, toss the cilantro, parsley, baby kale and red onion. Add 3 tablespoons of the chimichurri, season with salt and pepper and toss to coat the herbs.

Plating Up

1. Slicke the steask in linch strips and arrange on the platter; spoon some of the remaining chimichurri on the meat; put crumbled blue cheese over chimichurri and serve with the herb salad. Reserve remaining chimichurri on the side for extra dipping or dressing salad.