Rib Eye with Pecan Red Pepper Sauce

Recipe from Josh Butler, US Foods

This traditional Spanish sauce gets richness from toasted pecans and smokiness from the fire roasted tomatoes and peppers. It’s the perfect compliment to a juicy steak…but just as good on a slice of bread!

 

Ingredients:
• 1/2 cup pecan pieces
• 1/2 cup roasted red pepper
• 1/4 cup fire roasted tomatoes
• 1/2 sweet onion, chopped
• 6 garlic cloves, roasted until soft*
• 1 dried red chili pepper, seeded and soaked
• 1/4 cup sherry vinegar
• 1 tablespoon smoked paprika
• 1 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup pecan oil plus 1 tablespoon
• 1 (16-ounce) bone-in rib eye steak
• 1/3 cup pecan pieces, toasted
• 1/2 cup parsley, chopped
• 1/2 lime, zested and juiced

 

Preparation:
1. In a food processor, combine the pecan pieces, roasted red pepper, fire roasted tomatoes, onion, garlic, chili pepper, sherry vinegar, smoked paprika, ½ teaspoon salt and ¼ teaspoon black pepper. Pulse until slightly chunky and well combined. Slowly stream in pecan oil until emulsified and smooth. Set aside until ready to use.
2. Heat the remaining 1 tablespoon of pecan oil in a grill pan or cast iron skillet over high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper and then place in the hot skillet. Cook for 4 minutes per side for medium rare. Remove steak to a cutting board and let rest for 5 minutes before carving.
3. In a small bowl, mix together the pecan pieces, parsley, lime zest, lime juice and the remaining ¼ teaspoon salt.
4. To serve, slice the steak into ½-inch slices and place on a serving platter. Drizzle Pecan Parsley mixture over the steak. Serve the Pecan Red Pepper Sauce on the side.

Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 4

* To roast garlic: Place whole cloves in their skin on a piece of foil. Drizzle with olive oil, wrap up into a small package. Place in a 400 degree F. oven for 30 minutes until garlic is soft and slips easily from it’s skin when squeezed.