Dry Rubbed Sirloin Steak with Bbq Sauce & Potato-Poblano Gratin

Leave it to Bobby Flay to think up something like this. I've seen ribs dry-rubbed and basted with Bbq sauce, but steak? I would have never thought to do that. However, after trying this recipe, I am now a believer. This was so good. It was one of those meals where you catch yourself going "Mmm..." after taking every bite. This steak actually got better with each bite.

Cook this meal for your meat-and-potatoes-lovin' guy. Cook this meal if you have a nice cold beer that you need a great meal to compliment. This was classic Bobby Flay and that's always a good thing.

Here's the play by play:

Start by mixing together ancho chili powder, ground cumin, dried coriander, cayenne pepper, dry mustard, dried oregano, kosher salt, and fresh ground black pepper. There's your rub.

Rub the "rub" all over one side of each steak. This recipe calls for ribeye, which would have been incredible, but we had a couple sirloins in the freezer, so that's what we used. They still turned out great.

Next, drizzle some olive oil over the rubbed part of the steaks. Set the steaks aside to hang out until you're ready to put them on the grill. When grilling the steaks, just season the other side with a bit of salt and pepper and a little olive oil. No need to rub the other side; there's quite enough flavor doing it this way. It might be overkill if you did both sides. Plus, how dare you question Bobby? Huh!

Next, put the potatoes together. Start by roasting up your poblanos. As I've said before, the easiest way is to just do it right over the open flame of your stove.

Your peppers should be blackened all over when they're done roasting. Put them directly into a paper bag and close it up to trap the steam in there. Leave them in the bag for a couple minutes to loosen the skin. This makes it super easy to remove the charred skin and get them ready to be sliced.

After a few minutes, remove the peppers from the paper bag. As you can see, you can just rub the skin right off of the peppers. If they're too hot to touch, a paper towel works well, too.

After you've removed all the charred skin, slice the peppers open and remove the stem and seeds.

Now just chop the roasted peppers up and set aside.

Butter a glass baking dish and sprinkle the dish with garlic.

Peel and slice up your potatoes (I used russet potatoes because that's what we had and they worked just fine) and put down one layer in the garlic-buttered dish.

Isn't cilantro so pretty? I just love it. If I had to pick my favorite herb, it would be a neck and neck race between basil and cilantro. Wow, that would be a hard choice... So anyway, chop up some cilantro.

Top the potato slices with salt, pepper, 1/3 of the diced poblanos, and 1/3 of the chopped cilantro.

Repeat the same layering until you run out of potatoes. After making this dish, I would now say that you should change one thing. Also sprinkle a bit of cheese over each layer of potatoes. They were good as is, but I think that would be a bit better. Once you're done layering, pour the chicken stock all over the potatoes.

Now pour the cream all over the potaotes.

Cover the dish with foil and bake at 400 degrees for 1 hour 15 minutes, or until the potatoes are tender.

Top the potatoes with cheese and some more cilantro, then bake for another 15 minutes.

When the potatoes come out of the oven the second time, they look... well... delightful.

I suggest putting the steaks on the grill once you've added the cheese to your potatoes. The steaks will just be coming out as your potatoes are resting. Grill up some asparagus at the last minute, then plate up your meal. Delicious!

Ok, time to go do some Spring cleaning! Oh, and GO CAVS!!!!!!!!

James quiets 'overrated' talk from Wizards with clutch play in Game 1








Bobby's Dry Rubbed Rib-Eye Steak with Mesa Bbq Sauce and Yukon Gold Potato Gratin
Recipe courtesy Bobby Flay
Show: Hot Off the Grill with Bobby Flay
Episode: Rib-Eye Steak

Rub:
1 cup ancho chili powder
1 tablespoon ground cumin
1 tablespoon dried coriander
1 teaspoon cayenne pepper
2 teaspoons dry mustard
2 teaspoons dried oregano
1 tablespoon salt
1 teaspoon freshly ground black pepper

Combine all ingredients in a medium bowl.

4 rib-eye steaks (8 to 10 ounces each)
1 cup dry rub
Olive oil
2 cups Mesa BBQ Sauce, or your favorite

Heat grill or grill pan to high.
Rub each steak on 1 side with the dry rub. Brush with olive oil and grill, rub side down for 3 to 4 minutes or until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Turn the steaks over and brush the rub side with bbq sauce, turn over and grill for 1 minute.

Remove steaks from grill and brush with additional bbq suace.


Yukon Gold Gratin

2 poblano chiles, roasted, peeled, seeded and diced
6 cloves garlic, peeled, finely chopped
2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch slices
1/2 cup coarsely chopped fresh cilantro leaves plus extra for garnish
1 cup chicken stock (if canned, low sodium)
1 cup heavy cream
1 cup Monterey Jack cheese
1/2 cup queso anejo cheese

Preheat oven to 400 degrees F. Butter a 9-inch square pan and sprinkle garlic over bottom of pan.

Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of chiles and 1/3 of cilantro. Repeat layer of potatoes, chiles and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper. Cover pan with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover and sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool. Sprinkle with cilantro.