Barbeque Spiced Grilled T-Bone Steak

Deselect All

Four 14- to 16-ounce T-Bone steaks

2 ounces chili oil

6 ounces BBQ Spice, recipe follows

1 pound Garlic Fried Yukon Gold Potatoes, recipe follows

16 ounces Arugula Chanterelle Succotash, recipe follows

6 ounces BBQ Zinfandel Reduction, recipe follows

BBQ Spice:

1-ounce dry mustard

1-ounce chili powder

1/2 ounce cayenne

2 ounces brown sugar

1-ounce orange zest

1-ounce paprika

1-ounce garlic powder

1-ounce onion powder

1/2 ounce salt

1/2 ounce black pepper

Garlic Fried Yukon Gold Potatoes:

1 clove garlic, minced

6 ounces butter

1 pound Yukon gold potatoes, diced 1/2-inch thick

Salt and pepper to taste

Canola oil for frying

Arugula Chanterelle Succotash:

3 tablespoons grape seed oil

3 ounces chanterelle mushrooms 

1-ounce garlic, minced 

1-ounce shallots, minced

4 ounces sweet peas, blanched 

4 ounces sweet corn, cut off cob 

4 ounces baby lima beans, blanched 

1-ounce red bell pepper, diced 

1-ounce yellow bell pepper, diced 

1-ounce chives, minced 

Salt and pepper to taste

BBQ Zinfandel Reduction:

1/2 ounce grapeseed oil

1 shallot, minced 

1 green apple, chopped 

2 stalks celery, chopped 

1 carrot, chopped 

4 bay leaves 

1/2 tablespoon black peppercorns 

2 bottles zinfandel wine 

1-quart veal stock 

3 ounces barbeque sauce

1-ounce butter 

Salt and pepper, to taste