Hickory Grilled Cowboy Rib-Eye and Tomato and Wild Mushroom Ragout on Arugula Salad Recipe

Name: Hickory Grilled Cowboy Rib-Eye and Tomato and Wild Mushroom Ragout on Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup salt; 1/4 cup brown sugar; 1 tablespoon chipotle powder; 1/2 tablespoon black pepper; 1 tablespoon garlic, minced; 2 pound rib eye, 3 inches thick; 2 teaspoons olive oil; 8 garlic cloves, minced; 1 tablespoon shallots, minced; 8 tomatoes, halved and cored; 3 portobellos, sliced 1/2-inch thick; 6 shiitakes, sliced; 1/2 teaspoon thyme leaves; Salt and pepper; 2 bunches arugula; 1 1/2 cups sour cream; 1/3 cup fresh horseradish, grated; 1/4 cup minced parsley; 1/2 teaspoon chipotle powder; Kosher salt, to taste

Servings: persons

1/4 cup salt
1/4 cup brown sugar
1 tablespoon chipotle powder
1/2 tablespoon black pepper
1 tablespoon garlic, minced
2 pound rib eye, 3 inches thick
2 teaspoons olive oil
8 garlic cloves, minced
1 tablespoon shallots, minced
8 tomatoes, halved and cored
3 portobellos, sliced 1/2-inch thick
6 shiitakes, sliced
1/2 teaspoon thyme leaves
Salt and pepper
2 bunches arugula
1 1/2 cups sour cream
1/3 cup fresh horseradish, grated
1/4 cup minced parsley
1/2 teaspoon chipotle powder
Kosher salt, to taste

1
In a small bowl, mix salt, sugar, chipotle powder, pepper and garlic.
2
Rub vigorously into the steak.
3
Place the steak in a sealed container and refrigerate overnight.
4
Place steak over medium high hickory smoke fire and sear for 10 minutes on each side.
5
Remove from heat and allow to sit for 10 minutes.
6
Slice into 1/2-inch slices.
7
Place on arugula and add ragout.
8
Top steak with horseradish sour cream.
9
In a saucepan place 1 teaspoon oil, garlic and shallots.
10
Lightly brown.
11
In a large bowl, toss tomatoes, mushrooms, 1 teaspoon oil and thyme and season with salt and pepper.
12
Place tomatoes, skin side up, on medium hot grill for 8 minutes.
13
Roughly chop tomatoes and add to the mushrooms.
14
In a medium mixing bowl combine all ingredients.
15
Mix well.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup salt, 1/4 cup brown sugar, 1 tablespoon chipotle powder, 1/2 tablespoon black pepper, and more.

Yes, Hickory Grilled Cowboy Rib-Eye and Tomato and Wild Mushroom Ragout on Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hickory Grilled Cowboy Rib-Eye and Tomato and Wild Mushroom Ragout on Arugula Salad

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