Sunday, August 14, 2011

Grilled Rib Eye Steak with Chipotle Honey Glaze & Roasted Pepper Relish

When I first started baking and cooking, people used to ask me whether I watched any cooking or baking shows. And the truth was, I didn't. Even when asked the same question a year ago, my answer was still no - mainly because I don't have cable TV (yes, I know what you're thinking... no cable TV?!).

But, I do have a confession to make. In the past month (on the days I manage to convince myself and my hubby to hit the gym), instead of watching "How I Met Your Mother", I found myself occasionally watching "Iron Chef America". (I used to wonder why people would exercise and watch cooking shows at the same time, and now I understand). It's rather entertaining watching fast-paced celebrity chef cook-offs. They have an hour after the Chairman yells "Allez Cuisine!" to create multi-course meals - from appetizers to desserts - with a secret ingredient which is revealed last minute. Out of the 4 celebrity chefs, I like Bobby Flay's flair and how he seems to always have everything in control.

I decided to try out one of his creations this weekend, and it was nothing short of amazing. I improvised a bit as I didn't have a grill, but I'd definitely make this meal over again. I loved the smoky and spicy kick from the chipotle peppers smoothed out by the honey and brightened by the fresh parsley and cilantro. Give it a try!

Grilled Rib Eye Steak with Chipotle Honey Glaze & Roasted Pepper Relish
Adapted from Bobby Flay
Yield: 2 servings

Roasted Pepper Relish
2 roasted red peppers, drained and cut into thin strips (from a jar)
3 cloves garlic, finely chopped
3 Tbsp extra virgin olive oil
2 Tbsp finely chopped fresh flat leaf parsley
2 1/2 Tbsp finely chopped fresh cilantro
Salt and freshly ground black pepper

Chipotle Honey Glaze
1/2 cup honey
1 Tbsp chipotle puree
1 Tbsp Dijon mustard
2 Tbsp canola oil
1 tsp kosher salt

2 rib-eye steaks (8 oz. each)
Canola oil
Salt and coarsely ground black pepper

1. Combine all ingredients in a medium bowl and let sit at room temperature for 15 minutes before serving. Set aside.

2. In a small bowl, combine all glaze ingredients.

3. Whisk until combined.

4. Brush the steaks with oil and season liberally with salt and pepper on both sides. Place in a preheated cast-iron pan over medium-high heat coated with thin layer of canola oil. Cook steak in pan, 6-7 minutes per side. Liberally brush the top of steaks with some of the chipotle-honey glaze during the last minute of cooking.

5. Remove from pan and brush with more of the glaze. Let rest 5 minutes before serving. Top each steak with a large dollop of the roasted pepper relish.

Enjoy with a side salad or some mashed potatoes!

Green Chile Vinaigrette
Yields: 1 cup

2 roasted poblano chiles, peeled, seeded and chopped
5 cloves roasted garlic, peeled
3 Tbsp red wine vinegar
2 Tbsp fresh lime juice
1/4 cup water
1 Tbsp honey
Salt and freshly ground black pepper
2 Tbsp canola oil
2 Tbsp chopped fresh cilantro

1. Combine poblano, garlic, vinegar, lime juice, water, honey and salt and pepper in a blender and blend until smooth.

2. With the motor running, slowly add the oil until emulsified. Add the cilantro, blend 5 seconds longer.


Cooking Creation said...

Oh, this looks fantastic! The chipotle honey glaze sounds amazing and is a must try!

Tina said...

The idea of the glaze sounds so tasty-I have bookmarked this. My husband is big on steaks so he will definitely like this. Your picture is stunning. Thanks for sharing.

briarrose said...

Droolworthy! Awesome pic of this dish.

Magic of Spice said...

Beautiful looking dish...I love the relish and that glaze, yum!

Dana said...

Not only the picture looks good, I finally decided to make it myself and it turned out very YUMMY. Thanks for all the good motivating recipes and pictures.

Phoodista said...

thanks everyone!

@dana, glad you tried making it :)