- Serves 4-6
- Brian Streeter
- Pairs well with:
- Cabernet Sauvignon, Napa Valley
Enjoy Chef Brian Streeter's recipe for a juicy, thick Ribeye steak that melts in your mouth with a Southwestern spin using Poblano chilies, Crimini mushrooms and carmelized onions. Pairs well with Cakebread Cellars Cabernet Sauvignon.
2 ribeye steaks, about 1 - 1 1/2" thick
2 cloves garlic, mashed
1/4 c. extra virgin olive oil
3 poblano chilies
1 onion, sliced
8 oz. crimini mushrooms, sliced
2 T. olive oil
1/4 oz. dried porcini mushrooms
1/2 lb. tomatillos, husks removed
3 cloves garlic
1/2 tsp. dried oregano
1/2 c. chicken stock
2 T. cream
salt & pepper
A couple hours before you plan on cooking the steaks, rub them with the garlic and olive oil and season with salt and pepper. Cover and refrigerate.
Meanwhile, char the poblanos over an open flame until blackened on all sides. Set aside in a small bowl until cool enough to handle. Using a small paring knife scrape off all the blackened skin. Remove the seeds and cut into thin strips.
Heat a small skillet over high heat; add the onions and olive oil. Toss to coat and sauté until onions start to caramelize. Add the crimini mushroom and two of the sliced poblanos. Cook until onion and mushrooms are soft. Season with salt and pepper.
To make the sauce, soak porcini mushrooms in warm water and allow to soak for 20 minutes. Strain broth through a fine mesh strainer and discard mushrooms. Toast the tomatillos and garlic cloves in a dry skillet until lightly charred on all sides and beginning to soften. Remove and when cool enough to handle peel the garlic cloves. Place in a blender jar with the oregano and remaining poblano chili. Process to a rough paste. Pour into a small saucepan. Add the porcini broth and chicken stock and reduce over medium heat to thicken. Add the cream and bring to a boil. Season with salt and pepper and set aside.
Preheat oven to 400°F. Heat a large skillet over high heat and when pan is hot add your steaks. Sear on both sides until well caramelized. Transfer pan to oven and continue cooking to desired doneness, approximately 3-5 minutes for medium rare. To serve, spoon sauce over top and top with caramelized onions and mushrooms.