Prime rib-eye steak with wild mushrooms
|2||checkers steakhouse classic — dry-aged rib eye steaks|
|50 g||coffee granules|
|20 g||paprika — smoked|
|10 g||onion — flakes|
|5 g||sea salt — smoked|
|5 g||dried chilli flakes|
|5 g||cayenne pepper|
|5 g||freshly ground black pepper|
|500 g||baby potatoes|
|500 g||mushrooms — wild, mixed|
|1||fresh chillies — chopped|
|1/2||fresh chives — bunch|
|1||shallot — finely sliced|
|1||garlic — cloves, chopped|
|3||shallots — chopped|
|6||fresh parsley — chopped|
|1/2||fresh chives — chopped|
|fresh chillies — 573|
|Tabasco sauce — splash|
Mix all the ingredients for the rub together and rub into the steaks.
Leave for as long as possible (the night before would be perfect, but an hour before will also have a great result).
Not all of the rub will be needed, and it can be kept for another time.
Boil the baby potatoes until tender.
Cut in halves. Add cooking oil in a large hot frying pan and seal all sides of the steak.
Remove from the pan and place in a hot oven at 200ºC for 8 – 10 min.
In a clean hot frying pan, add the olive oil and potatoes and cook until coloured.
Add the mushrooms and season well. Sauté for 2 min. and add the onion, garlic, chilli and chives.
Turn off the stove and leave to keep warm in the pan. Remove the steak from the oven and leave to rest.
Add all ingredients for the chimichurri, mix together in a bowl with the olive oil and vinegar and cover the rib-eye.
Carve the steak into nice meaty slices and spoon the potatoes and mushrooms onto the plates.
Divide the steak slices evenly.
Transfer any juices left from the carving board over the plated steaks.
These Steakhouse Classic Prime Rib-eye steaks are exclusive to Checkers.