Cumin And Coriander-crusted Ribeye / House-made Bacon And Corn Hash / Grilled Shrimp(2) / Chimichurri / Paquillo Pepper Coulis Recipe

Preparation

1. 1

   Prepare the Ribeye

   Mix ground cumin, ground coriander, salt, and black pepper in a bowl. Rub the mixture onto both sides of the ribeye steaks. Drizzle with olive oil and let it marinate for 30 minutes.

2. 2

   Cook the Bacon and Corn Hash

   In a skillet, cook the bacon until crispy. Remove bacon and chop it. In the same skillet, add olive oil, diced potatoes, onion, and bell pepper. Season with salt and pepper, cooking until potatoes are golden brown and tender. Stir in the corn and bacon, cooking for an additional 5 minutes.

3. 3

   Grill the Shrimp

   In a bowl, combine shrimp, olive oil, minced garlic, lemon juice, salt, and pepper. Marinate for 15 minutes. Grill shrimp for 2-3 minutes on each side until cooked through.

4. 4

   Make the Chimichurri

   In a bowl, mix chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Adjust seasoning to taste.

5. 5

   Prepare the Coulis

   Blend roasted Paquillo peppers with olive oil, minced garlic, salt, and pepper until smooth. Adjust seasoning as needed.

6. 6

   Cook the Ribeye

   Preheat grill or skillet to high heat. Grill or sear ribeye steaks for about 4-5 minutes on each side for medium-rare, or to desired doneness.