grilled coffee rubbed rib-eye with charred corn & tomato salad
1/4 Cup ancho chile powder
1/4 Cup ground espresso
2 Tablespoon Spanish Paprika
2 Tablespoon dark brown sugar
1 Tablespoon dry mustard
1 Tablespoon kosher salt
1 Tablespoon ground black pepper
1 Tablespoon ground coriander
1 Tablespoon dried oregano
2 Teaspoon Chili De Arbol, Powder
3/4 Cup olive oil
12 Large Basil, leaves
12 Large fresh mint leaves
6 Sprig fresh thyme
2 Sprig fresh rosemary
1/4 Cup white wine vinegar
1 Clove garlic, minced
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
Combine all ingredients for the rub in a medium bowl and mix well. Season the ribeyes generously on both sides with coffee rub. Place the steaks on the grill grate and smoke for 1 hour.
After the steaks have smoked for an hour, momentarily remove the steaks to a platter and set the temperature of your Z Grill to HIGH and preheat. Place a cast iron griddle on the grill grate to preheat for tomatoes and herbs.
Once the Z Grill has preheated put the steaks on the hot grill grates to achieve a good sear.
Flip the steaks once and allow them to cook for about 6 to 8 minutes per side, or until done to your liking (135℉ for medium-rare).
Rub corn, tomatoes, and herbs with olive oil and season with salt and pepper.
Place the corn directly on the grill grate and cook 5 minutes. Place the tomatoes and herbs on the cast iron griddle, tomatoes cut side down and cook an additional 5-10 minutes or until corn is cooked through.
In a blender combine charred herbs, vinegar, and garlic clove and puree until smooth.
Very slowly drizzle in olive oil until the mixture has thickened a little bit and is completely emulsified.
Cut kernels off of corn into a medium bowl. Cut charred tomatoes into bit sized pieces and add to corn.
Drizzle charred herb dressing over corn and tomatoes, season with salt and pepper and pile in the center of a plate. Top with sliced ribeye and serve. Enjoy!