Beef

by SteakBytes

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Sizzle and Spice Charred Ribeye Steak with Caribbean Curry Slaw

This ribeye recipe was a favorite of many at the Food Network South Beach Wine & Food Festival, and we’re so glad to share it with our readers! Our Private Reserve Ribeyes and the coleslaw’s tropical colors give this dish a vibrant and sophisticated charm.

Sizzle and Spice Charred Ribeye Steak with Caribbean Curry Slaw

Allen Susser 
Serves 4-6

Ingredients:

4 (14 ounce) Omaha Steaks Private Reserve Ribeyes
2 Tablespoons Olive Oil
1 teaspoon Cumin Seeds
1 teaspoon Fennel Seeds
1 teaspoon Whole Black Peppercorns
1 teaspoon Coriander Seeds
2 teaspoons Kosher Salt
1 teaspoon Thyme Leaves

Directions:

In a dry pan, on medium heat, toast the cumin seeds, fennel seeds, whole black peppercorns and coriander until aromatic approximately one minute. Let cool for a few minutes and crush the spices in a spice grinder or with the back of a French knife adding the salt and thyme. Season the Ribeyes on both sides and set aside for 15 minutes until ready to cook.

Pre heat a charcoal grill. Drizzle olive oil over meat. Place the steaks directly over the high heat and char the first side browning them well for 3 minutes. Then turn them over carefully and sear for another 3-4 minutes until tender. Remove the meat from the heat to the low heat edge side of the grill for 2 minutes.

To Serve:

Transfer the Ribeye to a colorful platter and serve with a side of the Caribbean curry slaw.

For the Caribbean Curry Slaw:

1 Large Firm Green Mango
1 cup Thinly Sliced Napa Cabbage
1 Tablespoon Palm Sugar
¼ cup Rice Wine Vinegar
¼ cup Thai Fish Sauce
¼ cup Thai Fish Sauce
¼ cup Sliced Shallots
1 teaspoon West Indian Curry
2 small Red Chili Peppers (finely sliced)
1 teaspoon Kosher Salt
3 Tablespoons Cashews
1 Tablespoon Raisins

Directions:

Peel the mango and cut them into thin julienne slices. Liberally salt, cover and refrigerate the mangos. In a small bowl mix together the sugar, rice vinegar, fish sauce, shallots, curry and chili slices. Add the cabbage, cashews and raisins to the mango and pour the dressing over the mixture. Toss lightly.

Meet Allen:

Allen Susser_350pxAllen Susser is a winner of the prestigious James Beard Award. His personal culinary viewpoint has been established since 1986 upon opening Chef Allen’s as chef/owner of his groundbreaking Miami restaurant. The New York Times called Allen the “Ponce De Leon of New Florida cooking”. Chef Allen’s cuisine is fresh and flavorful, like a tropical vacation on a plate. Food & Wine magazine named Chef Allen “One of the Best 10 Chefs in America”.

In 2000 Allen launched Chef Allen’s Consulting a boutique restaurant and hospitality consulting firm – providing strategic initiative, culinary resources, and innovative direction for the industry. Allen has consulted for American Airlines, Kitchen Aid, Fairchild Tropical Gardens, McCormick Spice, Kraft and Sunkist. In 2008 was named consulting chef for Jade Mountain Resort and this year added Anse Chastanet Resort also on St Lucia in the West Indies. In 2011 he debuted a new casual direction of comfort food launching Burger Bar by Chef Allen at Fort Lauderdale – Hollywood International Airport and is currently developing a privately held QRS national brand concept. Current clients include Daily Melt, Slainte Irish Pub + Kitchen and Books & Books Cafe.

Susser is currently the spokesman for the National Mango Board and is a Culinary Ambassador for the Monterey Bay Aquarium for its sustainable seafood watch. He received an honorary Doctorate of Culinary Arts from Johnson and Wales University. His Alma Marta- Florida International University award Allen the President’s Award for community service. Allen was recognized as Chef of the Year for Share Our Strength and later was honored nationally as Humanitarian of the Year by Share Our Strength for his commitment to End Childhood Hunger. He is currently active on the Board of Feeding South Florida. Susser is an advisory member of the James Beard Foundation, The Florida Commissioner’s Seafood and Aquaculture Committee, and has served on the National Board of Directors for the American Institute of Wine and Food. Susser served as president of the Miami chapter of the Florida Restaurant and Lodging Association. He is the original author of New World Cuisine and Cookery (Doubleday, 1995), The Great Citrus Book (Ten Speed Press, 1997) and The Great Mango Book, (Ten Speed Press, 2001).






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