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Entrees
American/Mexican
2 servings
40 minutes
25 minutes
2 Bone-In Rib Eye Steaks
2 Melissa’s Dried Oaxaca Chiles – stems and seeds removed; finely ground in a spice grinder
1 tablespoon Onion Powder
1 tablespoon Kosher Salt
1 tablespoon Granulated Garlic
1 tablespoon Smoked Paprika
1 tablespoon Brown Sugar
¾ cup Bourbon
½ pound Fresh Strawberries – hulled
2 tablespoons Granulated Sugar
2 Melissa’s Dried Oaxaca Chiles – stems and seeds removed; finely ground in a spice grinder
2 Melissa’s Vanilla Beans
2 tablespoons Dark Chocolate
Cold Water
Corn Starch
2 cups Fresh Arugula – washed & dried
3 tablespoons Seasoned Rice Vinegar
1 Melissa’s Butterscotch™ Pear – cored; diced
6 ripe Strawberries – hulled; sliced
Kosher Salt & Freshly Ground Pepper
Prepare a hot grill.
In a bowl, mix together the rub ingredients until well combined. Season the steaks with the rub and massage with your fingers to work it into the meat a bit.
Meanwhile, make the sauce. In a sauce pot, add all of the sauce ingredients except for the chocolate, water and corn starch. Bring to a boil and then simmer for 8 minutes. Remove from the heat and mash the strawberries. Strain the mixture into another sauce pot and bring back to a simmer. Add the chocolate and stir until melted. Using equal parts of cold water and corn starch, stir until well combined to create a slurry. Slowly add to the sauce until you acquire your desired thickness. Remove from the heat and set aside.
Grill the steaks to your desired doneness and set aside to rest while you make the salad.
Toss the arugula with the rice vinegar. Gently toss in the rest of the salad ingredients.
Place equal amounts of the salad on 2 plates just off center. Set the grilled steaks just to the side of the salad, slightly overlapping and drizzle with the sauce.
