GAUCHO RANCH

Alan-HughesGRILLED GRASSFED RIB EYE STEAKS WITH CHARRED TOMATOES AND BLUE CHEESE
by Chef Allan Hughes

 

Ingredients for 4 people

 

4 Large beefsteak tomatoes
Olive Oil
Rosemary sprigs
1 medium Red Onion
8 oz of crumbled Blue Cheese

 

Cut the tomatoes in half horizontally, place in a sheet pan the open flesh side facing down, cut the red onion into wedges and drizzle both the onion and tomatoes with olive oil, sea salt and pepper. Sprinkle with rosemary leaves and let sit for one hour.
Light the grill with real charcoal and place the tomatoes flesh side down first on a medium to high heat grill. Sear them for about eight minutes. Place the onions and cook until tender on both sides. Turn the tomatoes and cook an additional ten minutes or until they are very tender and watery. Place the onions, tomatoes in a bowl and toss, adding a drizzle of extra virgin olive oil and adjusting seasoning. Serve next to the grilled rib-eyes and sprinkle with Blue cheese.

 

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Gaucho Ranch - Grill Boutique

7201 NE 4th Ave, Loft 101, Miami, Florida 33138

Store Phone: 305.751.0775

Business Hours

Mon-Fri: ............................ 10am to 6pm

Sat: ....................................10am to 6pm

Sun: .................................. Closed

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