Ribeye Recipe
Grilled coffee ancho crust, roasted sweet potato puree, smoked date relish, red wine vinegar dusted sweet potato chips
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Ingredients
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Ribeye Steak
Sweet Potato Puree
Smoked Date Relish
Sweet Potato Chips
Method
Grilling the Ribeye
- 1
Prepare the Ribeye
Combine coffee grounds, ancho chili powder, salt, and black pepper in a bowl. Rub this mixture over the ribeye steaks. Let them sit at room temperature for about 30 minutes.
- 2
Making Sweet Potato Puree
- 3
Prepare Sweet Potatoes
Peel and chop sweet potatoes into cubes. Boil them in salted water until tender, about 15-20 minutes.
- 4
Blend the Puree
Drain the sweet potatoes and transfer to a blender. Add butter, salt, and ground cinnamon. Blend until smooth and creamy. Keep warm until serving.
Making Smoked Date Relish
- 5
Prepare the Relish
Chop the dried dates into small pieces. In a bowl, combine chopped dates, balsamic vinegar, smoked paprika, olive oil, and parsley. Mix well and let it sit for flavors to meld.
Making Sweet Potato Chips
- 6
Prepare Sweet Potato Chips
Slice sweet potatoes thinly using a mandoline. Soak slices in water for 30 minutes, then drain and pat dry.
- 7
Fry the Chips
Heat oil in a deep pan to 350°F (175°C). Fry the sweet potato slices in batches until golden and crisp, about 3-4 minutes. Drain on paper towels and sprinkle with salt and red wine vinegar.
