Avocado and Blue Cheese Crusted Rib-Eye

House of Blues Restaurant Recipe

4 (12 oz.) rib-eye steaks
2 large avocados, diced
8 ounces crumbled blue cheese
1 lime for juice
1/2 bunch Italian parsley, chopped
1 tablespoon red onion, minced
1/2 teaspoon truffle oil
1 tablespoon olive oil

Blackening Season:
4 tablespoons chili powder
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons course ground pepper
2 teaspoons granulated onion powder
2 teaspoons granulated garlic powder
4 teaspoons paprika
1 teaspoon granulated sugar

Combine all spices to make the blackening seasoning. Rub or generously sprinkle seasoning on both sides of steaks with olive oil. Season steaks with blackening seasoning and allow to sit at room temperature. Reserve remaining season in a spice jar or bag.

In a large bowl combine avocados, lime juice, red onion, parsley and gently toss. Once combined drizzle with truffle oil and toss once more be careful not to turn the mix into mush.

Place Rib eyes on a preheated grill. The cooking time varies due to thickness of steak, heat of the grill and your preference for doneness. Divide the avocado blue cheese crust into 4 equal parts. When steaks have one minute remaining to cook top each steak with avocado crust spreading over the entire steak. Remove from heat and let rest 2 minutes. Serves 4.

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