Rib Eye with Red Skin Mashed Potatoes
New Orleans inspired chicory and cocoa rubbed Wagyu rib eye steak with red skin mashed potatoes, chicory gravy, and a roasted rutabaga succotash.
Ingredients
6 Wagyu rib eye steaks
2 lbs. Lamb’s Supreme® Red Skin mashed potatoes (M22), keep hot
Chicory and Cocoa Spice Rub:
2 Tbsp. finely ground coffee
3 Tbsp. brown sugar
2 Tbsp. fresh cracked black pepper
3 Tbsp. kosher salt
2 Tbsp. paprika
1 Tbsp. unsweetened cocoa powder
Creamy Chicory Coffee Sauce:
1 1/2 cups heavy cream
3 Tbsp. cocoa powder
3 Tbsp. instant espresso powder
6 Tbsp. chicory powder
2 1/2 cups granulated sugar
1 Tbsp. water
9 Tbsp. unsalted butter
2 1/4 tsp. kosher salt
Roasted Rutabaga Succotash:
1 can (28 oz.) diced tomatoes, undrained
1 1/2 cups frozen lima beans, thawed
10 oz. roasted rutabaga
10 oz. frozen corn, thawed
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup ketchup
1 1/2 tsp. salt
1 1/2 tsp. dried basil
1 tsp. rubbed sage
1 tsp. paprika
1/2 tsp. black pepper
1 bay leaf
1 cup sliced fresh or frozen okra
Chiffonade of parsley for garnish
Directions
Chicory and Cocoa Spice Rub:
Blend all ingredients
Creamy Chicory Coffee Sauce:
- Combine cream, cocoa, chicory and espresso powder in a medium bowl and whisk until powder is dissolved; set aside.
- Combine sugar and water in a small saucepan and stir to combine. Place over medium-high heat, bring to a boil, and let cook undisturbed until amber in color, about 5 minutes. Immediately add butter and stir to incorporate.
- Remove from heat and whisk in cream mixture and salt until smooth.
- Allow to cool and pour into bottles for service.
Roasted Rutabaga Succotash:
- Place all ingredients except okra and parsley, in large saucepan, bring to a simmer and simmer for 45 minutes.
- Add okra; simmer, uncovered, 15 minutes longer.
- Discard bay leaf before serving.
Steak Prep:
- Preheat grill to medium high heat.
- Remove steaks from refrigerator approximately 30 minutes before grilling.
- Rub steaks with chicory and cocoa spice blend.
- Place steaks on grill 2-3 minutes on each side or (internal temp 130-140° F)
- Take off grill and let rest 5 minutes.
Plate Assembly:
- Place Wagyu steak on plate accompanied by serving of succotash and red mashed potatoes.
- Drizzled creamy chicory sauce over steak and red skinned mashed potatoes.