Original recipe by Bobby Flay
Serves: 2
Roasted Pepper Relish
2 roasted red peppers, drained and cut into thin strips (I used roasted whole sweet peppers.)
2 cloves garlic, finely chopped
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh flat leaf parsley
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground black pepper
Combine all ingredients in a medium bowl and let sit at room temperature for 15 minutes before serving.
Chipotle Honey Glaze
½ cup honey
1 tablespoon chipotle puree
1 tablespoon Dijon mustard
2 tablespoons canola oil
1 teaspoon kosher salt
Whisk together the honey, chipotle puree, Dijon, oil and salt in a small bowl until combined. The glaze is much better if you let it sit for at least thirty minutes before using.
Rib-eye
Two 16-ounce rib-eye steaks
Canola oil
Salt and coarsely ground black pepper
Cilantro sprigs
1. Heat your grill to high or preheat your broiler. Brush the steaks with oil and season liberally with salt and pepper on both sides.
If using the grill: Brush the steaks with oil and season liberally with salt and pepper on both sides. Place the steaks on the grill and grill until golden brown and slightly charred, 4-5 minutes. Turn the steaks over and continue grilling for 5-6 minutes longer for medium-rare doneness. During the last minute of cooking, liberally brush the top of the steaks with some of the chipotle-honey glaze. Remove from the grill and brush with more of the glaze. Let rest for 5 minutes before serving.
2. Top each steak with a large dollop of the roasted pepper relish. Garnish with cilantro sprigs.
This is totally a recipe I would repeat. I am not the biggest fan of rib-eye so I would select a different cut of meat. I was partial to the roasted pepper relish. It was absolutely delicious!!