Tim Love serves up steak, potato and Swiss chard gratin
Grilling season is upon us! Here, chef Tim Love of Fort Worth's Lonesome Dove restaurant shows you how to prepare two steaks featuring his own signature rub. Pair your meat with Love's potato and Swiss chard gratin.
- 1 32-ounce tomahawk full bone ribeye
- 3 tbsp peanut oil
- 3 tbsp Tim Love rub
- 1 tbsp kosher salt
- 1 cup guajillo chile powder
- 1 cup kosher salt
- 1/2 cup cumin, ground
- 1/4 cup rosemary, finely chopped
- 1/4 cup thyme leaves, finely chopped
- 3/4 cup black pepper, coarsely chopped
- 1/4 cup garlic powder
- 1/4 cup brown sugar
Method for stove/oven:Preheat oven to 400 degrees. In a hot cast iron pan or griddle, add peanut oil. Season ribeye with the rub and salt. Add ribeye to cast iron and sear for three minutes on each side, and then place into the oven for four minutes.Remove and let rest for at least 15 minutes. Place back in oven for approximately 2 minutes or until hot. Serve immediately.Method for grill:Heat grill on high. Rub ribeye with peanut oil. Season with the rub and salt on both sides. Place on grill with lid closed for 7 to 8 minutes on each side. Remove and rest for 15 minutes. Place back on the grill for 1 minute on each side and serve hot. For rub:Combine all ingredients and mix well. Put what you don't use in a separate container and keep in pantry.
- 4 center cut flap steaks (vacio)
- 4 tbsp peanut oil
- Cracked black pepper
- Kosher salt
- 1 fresh lime
Heat charcoal to 450 degrees on grill. Brush peanut oil on steaks. Season liberally with salt and pepper.Place steak on the grill, grilling each side 3 minutes per inch it is thick. Pull from grill and rest for 15 minutes. Place back on the grill for 30 seconds on each side. Finish with a fresh squeeze of lime. Remove from grill and cut on the bias!
- 8 baking potatoes thinly sliced
- 2 bunches Swiss chard
- 2 cups Asiago cheese
- 1 quart heavy whipping cream
- 3 ounce salt
- 1 ounce cracked black pepper
- 10 garlic cloves
Sauté Swiss chard in butter until wilted. Slice potatoes crosswise on a mandolin. In a casserole dish, cover the bottom with a thin layer of heavy whipping cream. Shingle the potatoes to form a floor of potatoes. Sprinkle cheese, cream, salt and pepper, making thin layers. Spread Swiss chard evenly until covered. Repeat, layering five more times. Cover top with cheese and place garlic evenly over top. Cover with plastic wrap and then foil. Bake in 375 degree oven for 1 hour. Uncover, and then cook 20 minutes more until top has browned. Let rest and set for 20 minutes and serve.