Mesquite-Grilled Sonoma Desert Spice-Rubbed Ribeye with Poblano Cactus Fruit Salsa
Roasted Fingerling Potato, Arugula and Corn Salad with Black Mesa Goat Cheese Vinaigrette

Our Sonoma Desert Spice was designed to be used as an olive oil dip but we have enlisted its flavor profiles to create a summertime dish to be enjoyed outside on any patio. In this recipe, the rich combination of spices with the heat of chili peppers are rubbed on fire-grilled ribeye and accentuated by the sweetness of a dessert cactus salsa and creamy potato, arugula and corn salad.

Ingredients

Mesquite Grilled Sonoma Desert Spice Rubbed Ribeye

2 – 16 ounce (450 g) Ribeye, Center Cut
3 ounces (85 g) Sonoma Desert Spice Blend
2 ounces (60 g) Vegetable Oil
2 ounces (60 g) Garlic, Fresh Chopped
1 ounces (30 g) Parsley, Fresh Chopped
½ ounces (15 g) Light Brown Sugar
¼ ounces (7 g) Kosher Salt
¼ ounces (7 g) Black Pepper

Poblano Cactus Fruit Salsa

2 each Poblano Pepper
2 ounces (60 g) Yellow Onion, diced ¼ inch (6 mm)
4 ounces (115 g) Cactus Fruit, Skinned and Diced ¼ inch (6 mm)
1 ounces (30 g) Unseasoned Rice Wine Vinegar
Kosher Salt, to taste

Roasted Fingerling Potato, Arugula and Corn Salad

6 ounces (170 g) Fingerling Potatoes, sliced in half on the bias
3 each Corn, Fresh
½ ounces (15 g) Vegetable Oil
6 ounces (170 g) Arugula
Kosher Salt, to taste

Goat Cheese Vinaigrette

4 ounces (115 g) Goat Cheese, crumbled
2 ounces (60 g) White Wine Vinegar
3 ounces (85 g) Olive Oil
Kosher Salt, to taste
Black Pepper, to taste

Method

You will need to start the fire in the grill prior to starting the preparation of the items. To achieve the mesquite flavor, use mesquite charcoal or mesquite flavored briquettes. Heat the coals to a white, ashen color prior to cooking. There may be a need to refresh the fire with new coals prior to cooking the steaks.

Prepare Dressing

In a bowl, combine goat cheese and white wine vinegar.
Mix well, careful not to break up the goat cheese too much.
Slowly add olive oil while whisking.
Season with salt and pepper.
Reserve for future use.

Prepare Ribeyes

Combine the spice blend, oil, garlic, parsley, brown sugar, salt and pepper.
Add ribeyes, turn to coat both sides.
Leave ribeyes out at room temperature for an hour, turning occasionally to continue to coat both sides.
During this waiting time, create the remaining items.

Grill Poblanos and Fresh Corn

Over preheated coal fire, add whole poblanos and corn cobs.
Occasionally turn the poblanos and corn to cook evenly.
Cook poblanos until the skin blisters and corn until all sides of the cob kernels are slightly browned, then remove.
Place poblanos and corn in a bowl and cover with plastic wrap.

Prepare Salsa

Combine onion, cactus fruit and unseasoned rice wine vinegar. Gently mix well.
Salt and pepper, to taste.
Remove poblanos from the bowl, peel the outer skin and remove the seeds.
Dice poblanos into ¼ inch (6 mm) pieces and add to cactus fruit mixture.
Set aside for plating.

Prepare the Salad

Preheat oven to 375 F (190C).
Place a pot of salted water over high heat and bring to a boil.
Add fingerling potatoes and return the water to a boil.
Remove potatoes from the water and place into a bowl.
Remove corn from the covered bowl and, using a sharp knife, remove the kernels from each cob.
Combine potatoes, corn and vegetable oil and toss together.
Spread potato-corn mixture onto a lined sheet pan and place into a preheated 375 F (190 C) oven.
Roast for 10 minutes or until potatoes are soft. Then remove from oven, keeping the mixture warm for future use.

Cook the Ribeyes

Check the fire to see if additional coals are needed for cooking the ribeyes.
Cook over the fire to desired internal temperature.
Remove the ribeyes from the fire and set aside for 8 to 10 minutes to allow the meat to rest.
During the resting time, combine the roasted potato and corn mixture into a bowl and add arugula.

Make the Salad

Toss the potato, corn and arugula mixture, allowing the heat from the potato and corn mixture to wilt the arugula.
Add the reserved goat cheese vinaigrette and gently toss well.

Plating

Down the middle of a clean serving plate, spoon the dressed salad.
Slice the ribeyes and fan them out over the salad.
Top the steaks with salsa.
Serve and enjoy with a glass of Cayuse 2010 Armada Vineyard God Only Knows Grenache from Walla Walla or a Russian River Mary Edwards 2009 Klopp Ranch Pinot Noir.