- 4 (14 to 16-ounce) T-Bone steaks
- 2 ounces chili oil
- 6 ounces barbeque spice, recipe follows
- 1 pound garlic fried potato, recipe follows
- 16 ounces arugula chanterelle succotash, recipe follows
- 6 ounces barbeque zinfandel reduction, recipe follows
Preheat Grill: Rub steak with chile oil and barbeque spice rub on both sides. Grill steak to desired temperature. Place 4 ounces of garlic potatoes on 4 plates. Plate t-bone over potatoes and top with arugula succotosh. Spoon sauce around steak and serve.
- 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
Combine all ingredients in a bowl. Store in an airtight container.
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
In a small bowl mix together the garlic and butter, let stand at room temperature. Heat a large, heavy bottomed pot filled half way with oil to 325 degrees F. Drop potatoes in oil and fry until golden brown. Drain on paper towels and put potatoes into large mixing bowl with garlic butter. Toss to coat and season.
Arugula Chanterelle Succotosh: 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
Heat large saute pan and coat with oil. Place chanterelle mushrooms in pan and saute for 2 to 3 minutes until they soften, add garlic and shallots, continue to cook until shallots are translucent. Add peas, corn, lima beans and peppers. Heat all vegetables through. Season and fold in chives.
BBQ Zinfandel Reduction: 1/2 ounce grape seed 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 1-ounce butter 3-ounces barbeque spice Salt and pepper, to taste
Sweat all vegetables in oil until translucent. Add bay leaves and peppercorns. Deglaze with bottles of wine and reduce by 2/3. Add veal stock and reduce by 3/4. Strain and finish with barbeque sauce, butter, salt and pepper.