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View Full Version : Ribeye with clusterfarked chimichurri


DUBBAGA
03-08-2015, 08:15 PM
Unless you have been living under a rock (or have been otherwise preoccupied trying to determine how and why one might milk Peeps), there is a throwdown going on with all kinds of farked up conditions courtesy of Shagdog (http://www.bbq-brethren.com/forum/showthread.php?p=3184347).

Dropped the Mrs. at the airport this morning, and decided to stop off a favorite multi-ethnic grocery store to see what I was going to be making myself to eat for the next few days, and possibly enter something in one of the current TD's. They have a fantastic produce section, and really nice butcher shop, so figured something would work out just fine.

Starting off with two boneless ribeye's (over 1 inch... check)

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2227.jpg

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2235.jpg

Seasoned with Bigmista's Bitchin' Beef rub
http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2237.jpg

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2239.jpg

While at the store I saw something completely new to me, and had to look it up to find out what it was. It's called Purslane/Verdolagas, and is a succulent. The leaves are very tender, the flavor is salty/sour, and they are very moist and delicate. They inspired me to make a chimichurri-type sauce to go with the steak.

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2205.jpg

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2211.jpg

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2219.jpg

I blended up the purslane along with flat leaf parsley, garlic, shallot, red wine vinegar, red pepper flakes, black pepper lemon juice/zest and capers. Once processed, added EVOO until it reached the consistency I wanted, and seasoned with salt. The purslane and capers both added a lot of salinity, so very little salt was needed.

Steaks go on the Performer, indirect heat, temperature 350 at the lid.

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2244.jpg

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2254.jpg

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2257.jpg

The TD required both a baked potato and something green to be included on the plate, so proceeded to bake off some baby yellow taters. Once soft, allowed them to cool, cut off the top and bottom, scooped the insides with a melon-baller, and whipped up a twice baked potato filling. Put them back on the Weber along with some beautiful spring onions.

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2249.jpg

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2240_1.jpg

Steak went a bit further than intended, but it was tender as butter anyways.

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2260.jpg

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2265.jpg

Sliced and topped with my version of a chimichurri. The acidity was perfect to cut through the richness of the beef.

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2266.jpg

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/20150308_135715.jpg

http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/20150308_135725.jpg

If you haven't participated in a throwdown, you really should. It is a lot of fun, and is a good incentive to try cooking new things

Shagdog
03-08-2015, 08:19 PM
Dang, Dub! That is one fine lookin clusterfark!

chicagokp
03-08-2015, 09:09 PM
Yum!!!!

MAB52
03-08-2015, 09:14 PM
MMmmmmighty fine job.

BigBobBQ
03-08-2015, 09:19 PM
that looks great to me.

bbqwilly
03-08-2015, 09:21 PM
Dang man. That looks farking amazing

Nice work

gtr
03-08-2015, 09:21 PM
Very nice cooking, picture taking, and reportage! Ribeye is one of my deepest loves. Nice work all around!

dadsr4
03-08-2015, 09:23 PM
http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2205.jpg
If you like it, there is plenty growing in my lawn and garden. It's also known as pigweed.

DUBBAGA
03-08-2015, 09:27 PM
Very nice cooking, picture taking, and reportage! Ribeye is one of my deepest loves. Nice work all around!

Tried to make a better effort with the camera this time... key word is tried :thumb:

DUBBAGA
03-08-2015, 09:28 PM
http://i777.photobucket.com/albums/yy60/DUBBAGA/Ribeye%20throwdown/100_2205.jpg
If you like it, there is plenty growing in my lawn and garden. It's also known as pigweed.

I was pleasantly surprised. Not sure how many uses I can think of for it though. Always fun trying something different

dadsr4
03-08-2015, 09:42 PM
I was pleasantly surprised. Not sure how many uses I can think of for it though. Always fun trying something different
I enjoyed it with meat drippings during a wilderness survival course I took. It's good in a mixed salad, kind of peppery. Just don't weed spray that portion of your yard.

Big George's BBQ
03-08-2015, 09:47 PM
Awesome cook I like that sauce with steak

boogiesnap
03-08-2015, 10:10 PM
Dig it.

I like incorporating something new.

Decoy205
03-08-2015, 10:22 PM
Farkin awesome!!!

Titch
03-08-2015, 10:48 PM
Looks great to me ,I love the idea of Capers in the sauce, may be able to top my neighbours