Spiced Ribeye

As Father’s Day approaches, grilling is usually front and center in our minds for good ol’ Dad. There are a lot of great things at the shop right now that encourages all kinds of grilling. I chose one of our new spice blends from Curio to kick up our ribeye steaks. The Supeq blend layers salt, mushroom and seaweed to form a perfectly balanced earthy crust on the always amazing ribeye. The carrot salad is one of my favorite ways to use carrots in the summer. The ingredients come together to create a rich but bright salad, capable of standing up to our star steak. Whether you gathering for brunch, lunch or dinner, I hope that you enjoy this dish with all the special people in your life that make this celebratory day possible - I know I did. Bon Appetit! 

Spiced Ribeye with Cayenne Carrot Salad

2 bone-in ribeye steaks
2 tablespoons Curio Supequ Spice
1 jar Cayenne Carrot Stick by Preservation & Co.
2 firm but ripe avocados, pitted and sliced
1⁄2 red onion, thinly sliced1⁄2 shallot, thinly sliced
4 tablespoons brine from Cayenne Carrots
2 tablespoons red wine vinegar
2 tablespoons sugar
1⁄4 cup cilantro, chopped
1⁄4 cup parsley, chopped
2 tablespoons olive oil
1⁄2 lemon, juiced
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon ginger, fine mince
2 tablespoons toasted sesame seeds
Salt and Pepper
1) Rub the ribeyes with a little olive oil and Supeq Spice seasoning on both sides. (Can be done up to 2 hours before grilling. Be sure to bring the steak to room temperature about 1 hour before grilling.)  

2) In a small sauté pan, heat the spicy carrot brine, red wine vinegar and sugar, until sugar is dissolving and liquid is at a low simmer. Reduce the heat to medium-low, add the onion and shallot and continue to simmer until liquid is reduced by a little over half, about 15 minutes. If liquid is reducing too quickly, add in more brine, 2 tablespoons at a time as needed. This is a quick pickling method, so the onion and shallot should appear slightly translucent and softened, but still have a firm bite. (Can be done in advance and stored in the refrigerator up to 2 days).  

3) Combine olive oil, lemon juice, Dijon and ginger in a small bowl. Whisk vigorsly to make a vinaigrette. Season with salt and pepper to taste.  
4) Grill the steaks to your desired doneness. Allow to rest for 15 minutes before slicing or serving.  

5) In a mixing bowl, toss gently to combine the carrots, avocado, onion and shallot, cilantro, parsley, sesame seeds and vinaigrette.  

6) Serve carrot salad piled loosely next to the big, juicy steak. Enjoy!  

Serves 2