Dolphin Bay Bone-In Rib Eye with Roasted Pasilla Whipped Potatoes, Grilled Carrots and Chimichurri

Executive Chef Jacob Moss shares his recipe for this delicious dish to warm his guests while they enjoy the stunning ocean views from the restaurant. This hearty dish of bone-in ribeye is served with roasted pasilla whipped potatoes, grilled carrots and chimichurri.

Servings: 4

Cook Time: 5 1/2 hours (includes 4 hours marinating)

Pair With: a rich red wine such as Merlot or Cabernet Sauvignon.

Source: Recipe from Executive Chef Jacob Moss of Lido Restaurant at Dolphin Bay Resort & Spa

INGREDIENTS

Ingredients for the Chimichurri
1 bunch parsley, chopped
1/2 bunch cilantro, chopped
1/2 bunch oregano (or marjoram) chopped
2 cloves garlic minced
2 tablespoons red wine vinegar
juice of one lime
1/4 to 1/2 jalapeño (optional), minced
1 bottle good olive oil, as needed

Ingredients For the Entreé
1 pasilla pepper
4 Russet potatoes, peeled and quartered
2 cups cream
2 tablespoons butter
olive oil
1/4 red onion, chopped
4 each bone-in rib eye steak
1/2 pound peeled baby carrots
salt and pepper to taste

 

DIRECTIONS

Directions For the Chimichurri
In a medium size metal bowl, add all the ingredients except olive oil.  Stir first seven ingredients together and then slowly drizzle in olive oil until the mixture is thick, but can be poured like a sauce.

Directions For the Entrée
Rub the steaks with 1/2 the Chimichurri and let them marinate in the refrigerator for at least 4 hours, but no more than 24 hours. Save the other 1/2 of the chimichurri for garnish. 

Preheat the grill for about 30 minutes. Roast your pasilla pepper on the grill, turning a quarter at a time, until all the sides are black. Remove pepper from grill and wrap in plastic wrap to steam for about 15 minutes, and then be careful when removing the pepper from the plastic as the pepper will be hot. Peel the charred skin from the pepper, but do not use water to rinse it, as this will rinse the smoked flavor off the pepper. A dry paper towel can also be used to remove charred skin. Chop the pepper and reserve.

Meanwhile, add potatoes to a pot and cover with cool water and a hearty pinch of salt.  Place on high heat and boil until the potatoes are fork tender. Strain the potatoes out of the water and run through a food mill, or mash them with a potato masher. Fold the pasilla/cream mixture into the potatoes until well incorporated. Salt to taste. Hold on a corner of the grill to keep warm.

Preheat a small saucepan on the grill.  Add enough olive oil to coat the bottom of the saucepan and when the oil is hot add your pepper and chopped onion, stirring often. Cook for about 5 minutes, and then add cream and butter. Let the reduce for about 15 minutes over low heat, or a cooler spot on the grill. After your cream mixture has reduced transfer it to a blender, and blend until smooth. Save the mixture for later. 

Toss your carrots in a little salt and pepper and olive oil, and place over the grill. Rotate them around the grill every so often until they have a nice charred look to them.

Remove the rib eyes from the marinade and sprinkle generously with salt and pepper.  Let the steaks sit at room temperature for about 20 minutes (this will help them cook more evenly).  Now picture a clock and place the steaks on the grill so that the bone is pointing to 2:00. Cook for about 5-7 minutes and then rotate the steak so that the bone is pointing to 10:00. Again cook for about 5-7 minutes then turn the steak over and admire your beautiful diamond grill marks.  Now let the steak cook to your desired temperature. Remove the steak from the grill and let it rest for about 5 minutes before serving (this allows the meat to rest and the juices to tighten up). It’s time to assemble this masterpiece. 

Start with a generous spoonful of pasilla potatoes in the center of the plate. Next lean your carrots up against the mound of potatoes. And then lean the steak (with the grill marks up) up against the carrots. And finally, drizzle the remainder of your chimichurri over the steaks.

Recipe Courtesy Of

Dolphin Bay Resort & Spa

With a splendid oceanfront location and all the luxuries one dreams of, Dolphin Bay Resort & Spa is an ideal getaway for couples, families, and executive groups.