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 teaspoon
  • red peppers cut in half, seeded
    2
  • coarsely chopped cilantro
    2 tablespoons
  • Yukon gold potatoes large slices
    2
  • freshly ground coffee
    3 tablespoons
  • garlic
    4 cloves
  • ribeye steaks (about 8 ounces each)
    4
  • salt to taste
  • black pepper to taste
  • freshly ground chipotle chiles
    ¼ teaspoon
  • goat cheese
    ½ cup
  • olive oil divided
    ½ cup
  • mayonnaise
    ¾ cup
Meals & Dishes: DinnerMeals & Dishes: Main CourseCooking Method: GrilledCredit: David Garrido

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