Chef George Pagonis Grilled Australian Ribeye with Skordalia, Brussels Sprouts, Harissa Vinaigrette
- Prep time 1Hr
- Cook time 1Hr, 30Min
- Technique Grill
- Meat Beef
- Cut Rib Eye
- Serves 1
As featured by Chef Pagonis at Metro DC Cooking 2017
Ingredients
5 pounds Australian grass-fed boneless beef ribeye roast, trimmed
For the marinade:
- 2 tablespoons canola oil
- ¼ cup finely chopped garlic cloves
- ¼ cup finely chopped shallots
- 3 inch piece ginger, finely chopped
- 2/3 cup gochujang (fermented Korean chili paste)
- 3 tablespoons honey
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 2 tablespoons harissa (Tunisian hot pepper paste)
- 2 tablespoons sugar
- 1 tablespoon sesame seeds
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cumin
For the skordalia:
- 2 pounds medium russet potatoes, scrubbed
- 1 tablespoons canola oil
- ¾ cup extra virgin olive oil
- 12 cloves garlic, sliced
- 2 shallots, chopped
- 2/3 cup white wine vinegar
- Kosher salt to taste
For the brussels sprouts and harissa vinaigrette:
- 1 pound shredded Brussels sprouts
- ¼ cup chopped fresh dill
- ¼ cup sliced chives
- ½ cup olive oil
- ½ cup apple cider vinegar
- 1 shallot, finely chopped
- ¼ cup harissa (Tunisian hot pepper paste)
Method
To prep:
-
Slice roast into 8 steaks, about 1 inch thick. Place steaks in 4 large gallon-size zipper-style plastic bags.
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Heat oil in a medium saucepan over medium heat. Add garlic, shallots, and ginger; cook 2–3 minutes or until translucent. Whisk in remaining marinade ingredients; bring to a boil. Reduce heat to low; simmer 3–5 minutes, stirring occasionally.
-
Cool mixture to room temperature; transfer evenly into plastic bags with steaks. Remove air, seal, and refrigerate at least 24 hours.
For the ribeyes:
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Preheat oven to 350˚F. Heat a heavy cast-iron skillet or grill pan on high heat. Cook each steak for 1–2 minutes or until seared on each side.
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Place skillet in oven for 6–7 minutes or until done (145˚F). Tent foil over steak and let rest 2 minutes before slicing to serve.
For the skordalia:
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Preheat oven to 350˚F. Deeply pierce the surface of each potato 4–5 times; coat lightly with canola oil. Place potatoes in oven directly on rack; bake 1 hour or until skin is crisp and there is little resistance when a knife is inserted in the center.
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Meanwhile, heat olive oil, garlic, and shallots in a medium skillet over medium heat. Cook 3–4 minutes or until translucent, stirring frequently; cool slightly. Place garlic mixture and vinegar in a blender jar.
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Blend until mixture is smooth. While still hot, carefully hold each potato with a towel and scoop out into a large bowl. Add garlic mixture to potatoes; mash with a potato masher until smooth. Season mixture with kosher salt.
For the Brussels sprouts:
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Toss Brussels sprouts with chives and dill in a large bowl. Combine remaining ingredients in a blender jar; blend until smooth. Lightly dress and toss dressing with Brussels sprouts.
