Chef George Pagonis Grilled Aussie Ribeye with Skordalia, Brussels Sprouts, Harissa Vinaigrette
- Prep time 1Hr
- Cook time 1Hr, 30Min
- Technique Grill
- Meat Beef
- Cut Rib Eye
- Serves 0
Ready to pull out all the stops and go for it? This one's a showstopper, with marinated grassfed flat iron steak, roasted brussels sprouts and a greek classic – skordalia, a highly-flavored, olive-oil laden potato treat.
Ingredients
For Aussie Beef Ribeye
- 5 lb Aussie grassfed boneless ribeye roast, trimmed
For Marinade
- 2 tbsp canola oil
- ¼ cup garlic cloves, finely chopped
- ¼ cup shallots, finely chopped
- 1 (3-inch) piece fresh ginger, finely chopped
- ⅔ cup gochujang (Korean fermented chili paste)
- 3 tbsp honey
- 3 tbsp Worcestershire sauce
- 2 tbsp lemon juice
- 2 tbsp harissa (Tunisian chili paste)
- 2 tbsp sugar
- 1 tbsp sesame seeds
- ½ tsp ground coriander
- ½ tsp ground black pepper
- ¼ tsp ground cumin
For Skordalia
- 2 lb medium russet potatoes, scrubbed
- 1 tbsp canola oil
- ¾ cup extra virgin olive oil
- 12 garlic cloves, sliced
- 2 shallots, chopped
- ⅔ cup white wine vinegar
- Kosher salt, to taste
For the Brussels Sprouts and Harissa Vinaigrette
- 1 lb Brussels sprouts, shredded
- ¼ cup fresh dill, chopped
- ¼ cup chives, sliced
- ½ cup olive oil
- ½ cup apple cider vinegar
- 1 shallot, finely chopped
- ¼ cup harissa (Tunisian chili paste)
Method
To prep: Slice the ribeye roast into 8 steaks, about 1 inch thick. Divide the steaks among 4 large gallon-size zip-top bags.
Heat the canola oil in a medium saucepan over medium heat. Add the garlic, shallots, and ginger and cook for 2-3 minutes, or until translucent. Whisk in the remaining marinade ingredients and bring to a boil. Reduce the heat to low and simmer for 3-5 minutes, stirring occasionally. Cool the marinade to room temperature, then divide evenly among the bags with the steaks. Remove the air, seal, and refrigerate for at least 24 hours.
For the ribeyes: Preheat the oven to 350°F.
Heat a heavy cast iron skillet or grill pan over high heat. Cook each steak for 1-2 minutes per side, or until seared. Transfer the skillet to the oven and cook for 6-7 minutes, or until the internal temperature reaches 145°F. Loosely tent with foil and rest for 2 minutes before slicing.
For the skordalia: Preheat the oven to 350°F.
Pierce each potato 4-5 times and lightly coat with canola oil. Place the potatoes directly on the oven rack and bake for 1 hour, or until the skin is crisp and there is little resistance when a knife is inserted into the center.
Meanwhile, heat the olive oil, garlic, and shallots in a medium skillet over medium heat. Cook for 3-4 minutes, stirring frequently, or until translucent. Cool slightly, then transfer the garlic mixture and vinegar to a blender and blend until smooth.
While still hot, carefully hold each potato with a towel and scoop the flesh into a large bowl. Add the garlic mixture and mash until smooth. Season with kosher salt to taste.
For the brussels sprouts: Toss the Brussels sprouts with the chives and dill in a large bowl.
Combine the remaining vinaigrette ingredients in a blender and blend until smooth. Lightly dress the Brussels sprouts with the vinaigrette and toss to combine.
