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

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

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

By Food Network
9 hours 10 minutes

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Details
  • Servings:   4
  • Calories:   940
  • Protein:   53g
  •  
  • Fiber:   10g
  • Sugar:   26g
  • Carb Total:   32g
  •  
  • Trans Fat:   4g
  • Saturated:   30g
  • Fat Total:   67g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • american
Comments
Ingredients
  • 1/4 cup salt
  • 1/4 cup brown sugar
  • 1 tablespoon chipotle powder
  • 1/2 tablespoon black pepper
  • 1 tablespoon garlic, minced
  • 2 pound rib eye, 3 inches thick
  • 2 teaspoons olive oil
  • 8 garlic cloves, minced
  • 1 tablespoon shallots, minced
  • 8 tomatoes, halved and cored
  • 3 portobellos, sliced 1/2-inch thick
  • 6 shiitakes, sliced
  • 1/2 teaspoon thyme leaves
  • Salt and pepper
  • 2 bunches arugula
  • 1 1/2 cups sour cream
  • 1/3 cup fresh horseradish, grated
  • 1/4 cup minced parsley
  • 1/2 teaspoon chipotle powder
  • Kosher salt, to taste
Instructions

Hickory Grilled Cowboy Rib-Eye and Tomato and Wild Mushroom Ragout on Arugula Salad serves 4 original recipe by Food Network.

View original preparation instructions

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