Chipotle Coffee Marinated Ribeye with Red Pepper & Goat Cheese Aioli
Let's get grilling
1
Light grill using Kingsford® Charcoal with Sure Fire® Grooves.
2
Combine ¼ cup olive oil, coffee and chipotle chile in bowl. Place steaks in bowl to marinate for 30 minutes.
3
Wrap garlic cloves in small piece of aluminum foil. Place in fire; roast for 15 to 20 minutes, or until the garlic feels soft. Use tongs to remove from fire.
4
Coat potatoes and red peppers in remaining olive oil.
5
Season steaks, potatoes and peppers with salt and black pepper.
6
Grill steaks, 6 to 10 minutes each side or until desired doneness. Grill potatoes and peppers for 6 to 10 minutes, or until cooked through.
7
In a coffee grinder, purée roasted garlic and one red pepper half until smooth. Transfer mixture to a bowl and add mayo, goat cheese, lemon juice and cilantro; mix well and season to taste.
8
When the steaks and potatoes are grilled, divide onto four plates. Julienne grilled red pepper for garnish. Top each steak with 2 tablespoons of goat cheese sauce aioli.
Cooking for 4 people
Ingredients
-
lemon juice
1 tsp.
-
red peppers cut in half, seeded
2
-
coarsely chopped cilantro
2 tbsp.
-
Yukon gold potatoes, large slices
2
-
freshly ground coffee
3 tbsp.
-
garlic
4 cloves
-
ribeye steaks (about 8 oz. each)
4
-
salt to taste
-
black pepper to taste
-
freshly ground chipotle chiles
0.25 tsp.
-
goat cheese
0.5 cup
-
olive oil, divided
0.5 cup
-
mayonnaise
0.75 cup
Meals & Dishes: DinnerMeals & Dishes: Main CourseCooking Method: GrilledCredit: David Garrido
For safe meat preparation, reference the USDA website.
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