IE 11 is not supported. For an optimal experience visit our site on another browser.

Rib eye with pineapple-jalapeño barbecue sauce and panzanella salad

SERVINGS
Makes 4 servings
RATE THIS RECIPE
(0)
SERVINGS
Makes 4 servings
RATE THIS RECIPE
(0)

Ingredients

For rib eye:
  • 4 (10 oz.) rib eye steaks
  • 2 cup pineapple, diced
  • 2 cup water
  • 1/2 cup ketchup
  • 1 cup jalapeño, halved and seeded
  • 1/2 cup honey
  • 1/2 cup red wine vinegar
  • 3 tablespoon worcestershire sauce
  • For salad:
  • 4 (10 oz.) rib eye steaks
  • 2 cup pineapple, diced
  • 2 cup water
  • 1/2 cup ketchup
  • 1 cup jalapeño, halved and seeded
  • 1/2 cup honey
  • 1/2 cup red wine vinegar
  • 3 tablespoon worcestershire sauce
  • 1/2 small baguette, cut into 1-inch cubes
  • 1 yellow onion, julienned
  • 3 clove garlic
  • 1 clove yukon gold potato, cut into 1-inch cubes
  • 2 clove large heirloom tomatoes
  • 3 cup arugula
  • 3 tablespoon balsamic vinegar
  • 7 tablespoon olive oil
  • 1/4 cup shaved parmesan
  • Preparation

    Baking Directions:

    For rib eye:Combine pineapple, water, ketchup, jalapeño, honey, red wine vinegar, and Worcestershire sauce in a pot, simmer on medium heat until the mixture is reduced by 50 percent. Remove jalapeño, purée in a blender, and strain. Allow rib eye to come to room temperature, pat dry with paper towel, and season liberally with sea salt and freshly ground black pepper. Grill on medium-high heat for a total of 12 minutes, turning sides every 3 minutes. Brush with barbecue sauce and cook for an additional 2 minutes on each side. Allow to rest for 7 to 8 minutes, then serve with panzanella salad.  For panzanella salad:Toss potatoes in 1 tablespoon of olive oil with sea salt and freshly ground black pepper, and bake in an oven preheated to 350 degrees until golden brown, around 20 minutes.  Toss cubed baguette in 2 tablespoons of olive oil with sea salt and freshly ground black pepper, place on a baking sheet, and bake at 350 degrees for 10 minutes or until golden-brown. Remove from the oven and allow to cool.Sauté onion and garlic in 2 tablespoons of olive oil on medium heat until translucent and beginning to caramelize, for about 7 minutes, stirring occasionally. Remove from heat, add balsamic vinegar and an additional 2 tablespoons of olive oil. Toss all ingredients in a large mixing bowl.

    Recipe Tags