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Grilled Rib Eye Steak with Chipotle Honey Glaze and Roasted Pepper Relish

Serves: 2

Roasted Pepper relish
2 roasted red peppers, drained and cut into thin strips (from a jar)
2 cloves garlic, finely chopped
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh flat leaf parsley
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground black pepper

Combine all ingredients in a medium bowl and let sit at room temperature for 15 minutes before serving. 

Chipotle Honey Glaze
½ cup honey
1 tablespoon chipotle puree
1 tablespoon Dijon mustard
2 tablespoons canola oil
1 teaspoon kosher salt

Whisk together the honey, chipotle puree, Dijon, oil and salt in a small bowl until combined.

Rib-eye
Two 16-ounce rib-eye steaks
Canola oil
Salt and coarsely ground black pepper
Cilantro sprigs

1. Heat your grill to high or preheat your broiler. Brush the steaks with oil and season liberally with salt and pepper on both sides. If using your broiler, place the steaks on a broiler pan and broil until golden brown on the first side, 5-6 minutes. Turn the steaks over and continue cooking to medium-rare doneness, 6-7 minutes longer. During the last minute of cooking, liberally brush the top of steaks with some of the chipotle-honey glaze. 
2. Remove from the broiler and brush with more of the glaze. Let rest 5 minutes before serving. If using the grill: Brush the steaks with oil and season liberally with salt and pepper on both sides. Place the steaks on the grill and grill until golden brown and slightly charred, 4-5 minutes. Turn the steaks over and continue grilling for 5-6 minutes longer for medium-rare doneness. During the last minute of cooking, liberally brush the top of the steaks with some of the chipotle-honey glaze. Remove from the grill and brush with more of the glaze. Let rest for 5 minutes before serving. Top each steak with a large dollop of the roasted pepper relish. Garnish with cilantro sprigs.

Green Chile Vinaigrette
Yields: 1 cup

2 roasted poblano chiles, peeled, seeded and chopped
4 cloves roasted garlic, peeled
3 tablespoons red wine vinegar
3 tablespoons fresh lime juice
¼ cup water
1 tablespoon honey
Salt and freshly ground black pepper
¾ cup canola oil
¼ cup chopped fresh cilantro

1. Combine poblano, garlic, vinegar, lime juice, water, honey and salt and pepper in a blender and blend until smooth. 
2. With the motor running, slowly add the oil until emulsified. Add the cilantro, blend 5 seconds longer. (there should be flecks of the cilantro in the vinaigrette)


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