Monday, October 8, 2012

Guest Post: Grilled Ribeye with Cilantro-Lime Butter and Fried Onions


I'm so excited to introduce my next guest blogger. Peggy is a brilliant culinary student who features incredibly tantalizing dishes on her blog Feeding Andy. Her photographs always leave me drooling for more. When she told me she would be recreating a dish from Tao for her guest post, I was really excited because Tao is where I first dined in NYC with my sister on a weekend trip years ago (before I ever moved there). Thanks so much, Peggy, for your beautiful rendition of this incredible meal from your honeymoon.

Hey guys! I’m Peggy from Feeding Andy! I’m honored to be guest posting here on Mission: Food while Victoria is out in Armenia having a grand old time!

I asked her what kind of “theme” she’d want the guest post to be about and she said it would be fun if her guest posters did a “Travel” theme since she would be travelling out of the country. At first, I was somewhat stumped. I mean, with school and work, this girl has absolutely NO time to travel. And then a light bulb went off in my head – my husband and I just went to Las Vegas for our honeymoon in May so why don’t I blog about one of my favorite meals from the trip?!

Being in culinary school, I don’t think I could do this post justice if I didn’t just recreate our favorite dish instead of blogging about it. We had received a gift card from my sister for the restaurant Tao in the Venetian as a wedding gift and our meal there was nothing but stellar! We just HAD to go for the Kobe Ribeye (after
eating tons of sushi, a salad, AND an appetizer – hey, we were on our honeymoon, we deserved to over-indulge!). It was served with the most incredible Cilantro-Yuzu Butter and fried onions. It was AMAZING. Well worth the money, in my opinion.

Anyway, I realize that Kobe beef really isn’t a possibility for most budgets (especially ours) and Yuzu really isn’t readily available to everyone, so I made a few adaptations to make this meal both budget-friendly and accessible. You definitely want to try this – it’s too easy not to!

Grilled Ribeye with Cilantro-Lime Butter and Fried Onions
Serves 2

2 (8 oz.) ribeye steaks
salt and pepper, to taste
1 lime, juiced and zested
4 tablespoons unsalted butter, softened
1/2 cup cilantro, loosely packed, and chopped
1 large sweet onion, sliced thinly
1 cup flour
1 tablespoon garlic powder
1 teaspoon cayenne
1 tablespoon salt
1/2 tablespoon black pepper
1/2 tablespoon paprika
vegetable oil, for frying

Preheat a grill under medium high heat. Grease the grill plates, if needed.

In a heavy-bottomed pan, add enough oil to come up about 1 1/2 inches. Heat to about 375F.

Season the ribeyes with salt and pepper on both sides.

Grill to desired doneness (medium rare is perfect for us!).

In a small bowl, combine the softened butter, cilantro, lime juice, and lime zest. Add a pinch of salt and mix well. (You can also do this in a mixing bowl with a whisk attachment to get more of a whipped butter texture, but for something quick, just mixing it in the bowl is great).

Once your steaks are done, add a decent-sized dollop of butter on top, and allow to melt over the steak while it’s resting.

In a medium bowl, combine flour, garlic powder, cayenne, salt, black pepper, and paprika. Dredge the onion slices in the flour mixture and dust off any excess.

Fry onions until golden brown and crisp, about 4-6 minutes.

Top steaks with fried onions and garnish with cilantro leaves.

And voila! A Tao-inspired meal on a budget!

Hope you’re having fun in Armenia, Victoria! And thank you oh so much for thinking of me to guest post for you!

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