Recipe courtesy of Jack McDavid
Save Recipe Print
Total:
9 hr 10 min
Prep:
8 hr 20 min
Cook:
50 min
Yield:
4 servings

Ingredients

To prepare steak:
Tomato and Wild Mushroom Ragout:
Horseradish Sour Cream:

Directions

In a small bowl, mix salt, sugar, chipotle powder, pepper and garlic. Rub vigorously into the steak. Place the steak in a sealed container and refrigerate overnight. Place steak over medium high hickory smoke fire and sear for 10 minutes on each side. Remove from heat and allow to sit for 10 minutes. Slice into 1/2-inch slices. Place on arugula and add ragout. Top steak with horseradish sour cream.

Tomato and Wild Mushroom Ragout: In a saucepan place 1 teaspoon oil, garlic and shallots. Lightly brown. In a large bowl, toss tomatoes, mushrooms, 1 teaspoon oil and thyme and season with salt and pepper. Place tomatoes, skin side up, on medium hot grill for 8 minutes. Roughly chop tomatoes and add to the mushrooms.

Horseradish Sour Cream: In a medium mixing bowl combine all ingredients. Mix well.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Hickory Grilled Cowboy Rib-Eye and Tomato and Wild Mushroom Ragout on Arugula Salad

Recipe courtesy of Jack McDavid

Browse Reviews By Keyword

          Latest Stories