From the Chef: Ribeye Rellenos

Steak_with_Rice_and_Veggies

By Mark Marques

This Steak was created in honor of the First Anniversary of the Las Vegas Informer online newspaper. I created this from scratch and hope that you like it as much I did when I came up with it. You can enjoy this Steak anytime you like as well.

(As with all recipes, read completely through. Get all of your ingredients and utensils together and then proceed.)

Filling:

  • 8 oz. Shredded Pepper Jack Cheese
  • 4 oz. Crumbled Feta Cheese
  • 4 oz. Can of Ortega Dice Green Chiles
  • 1 Tsp. Granulated Garlic or Garlic Powder
  • ½ Tsp. Cayenne or Red Chili Flakes (optional for added heat)

Steak Seasoning Mixture:

  • 2-4 Rib Eye Steaks 14-16 oz. each (Bone-In or Boneless)
  • 2 Tsp. Kosher Salt
  • 2 Tsp. Coarse Ground Black Pepper
  • 2 Tsp. Chili Powder
  • ½ Tsp. Cayenne Pepper Ground (Optional)
  • 2 Tbsp. Vegetable Oil (Do Not use Butter or Extra Virgin Olive Oil they burn easily)

Spicy Dressing:

  • 2 Cups Mayonnaise
  • ¼ Cup Sriracha Chili Paste (found in Asian Section of Grocery Store – Has Rooster on the label)
  • 1 Tsp. Cayenne Pepper (Optional for added heat)
  • 1 Tsp. Garlic Powder
  • ¼ Cup Capers Drained, Rinsed and chopped

Utensils:

Medium mixing bowl

Mixing Spoon

Measuring Spoons

Box Grater (unless you buy pre-shredded Cheese Pepper Jack Cheese)

Plastic Wrap

Instructions:

In a medium mixing bowl, combine all the filling ingredients until thoroughly combined. Set aside.

Ribeye_Pocket_left

Take each steak and with a sharp knife, cut a small slit in the side of the steak, opposite of the bone if it has one. Keep the slit small, cut into the steak sideways to create a pocket by angling the knife around the slit. Pull the knife out and re-insert the knife into the small slit and cut in the opposite direction so make the pocket larger.

Using a pastry bag or cookie press with an open tip, fill it with the cheese mixture and fill the pocket you just cut into your steak with the cheese mixture. Set steaks aside as you fill all of the steaks up.

In a large mixing bowl combine Salt, Pepper, Chili Powder and Cayenne (optional) and mix thoroughly until seasonings are evenly distributed. Rub each steak with a bit of oil just enough to lightly coat the outside. Coat oiled steak evenly with spice mixture and set aside for 20 minutes at room temperature.

Grill over medium heat for 8 minutes a side, turning at a 45 degree angle at the four minutes mark to get nice grill marks. Flip over after the first 8 minutes. Turn the steak 45 degrees at the four minute mark to create grill marks on the other side. This will create a beautiful medium rare steak with the cheese nicely melted. Cook longer for a more well-done steak.

For the Spicy Mayo, combine all ingredients and let sit overnight prior to using.

Preparring_Steak_to_be_filled

Serve your Ribeyes with any side dish that can handle the steak, like roasted Brussels Sprouts, grilled eggplant and onions, or roasted zucchini, carrots and squash tossed in Thyme and Olive Oil, plus Baked Potatoes with the Spicy Mayo Sauce or with Crusty Bread buttered (or use Garlic Butter -1/2 stick melted butter and 1 Tsp. Garlic powder) and grilled until browned.

Hints:

I enjoy a nice Lager or Dark Beer with this steak. Or a really nice Cabernet Sauvignon would go good as well. But if you are at home and making mixed drinks I like to make a smooth Snake Bite, not the shot, but a refreshing whisky drink.

Snake Bite:

1 ½ Shots of Maker’s Mark (or your favorite whiskey)

12oz of Simply Limeade

Shake well and pour over ice 

Beers:

La Batt’s Blue

Michelob Amber Bock

Killian’s Irish Red

Or try your favorite specialty beer. 

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square,  the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas.  Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.

 

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