Ready to pull out all the stops and go for it? This one's a showstopper, with marinated grassfed flat iron steak, roasted brussels sprouts and a greek classic -- skordalia, a highly-flavored, olive-oil laden potato treat.
5 pounds Australian grass-fed boneless beef ribeye roast, trimmed
For the marinade:
2 tablespoons canola oil
¼ cup finely chopped garlic cloves
¼ cup finely chopped shallots
3 inch piece ginger, finely chopped
2/3 cup gochujang (fermented Korean chili paste)
3 tablespoons honey
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons harissa (Tunisian hot pepper paste)
2 tablespoons sugar
1 tablespoon sesame seeds
½ teaspoon ground coriander
½ teaspoon ground black pepper
¼ teaspoon ground cumin
For the skordalia:
2 pounds medium russet potatoes, scrubbed
1 tablespoons canola oil
¾ cup extra virgin olive oil
12 cloves garlic, sliced
2 shallots, chopped
2/3 cup white wine vinegar
Kosher salt to taste
For the brussels sprouts and harissa vinaigrette:
1 pound shredded Brussels sprouts
¼ cup chopped fresh dill
¼ cup sliced chives
½ cup olive oil
½ cup apple cider vinegar
1 shallot, finely chopped
¼ cup harissa (Tunisian hot pepper paste)
To prep: Slice roast into 8 steaks, about 1-inch thick. Place steaks in 4 large gallon size zipper-style plastic bags. Heat oil in medium saucepan on medium heat. Add garlic, shallots and ginger; cook 2-3 min. or until translucent. Whisk in remaining marinade ingredients; bring to a boil. Reduce heat to low; simmer 3-5 min. stirring occasionally. Cool mixture to room temperature; transfer evenly into plastic bags with steaks. Remove air; seal and refrigerate at least 24 hours.
For the ribeyes: Preheat oven to 350˚F. Heat heavy cast iron skillet or grill pan on high heat. Cook each steak for 1-2 min. or until seared on each side. Place skillet in oven for 6-7 min. or until done (145˚F). Tent foil over steak and rest 2 min. before slicing to serve.
For the skordalia: Preheat oven to 350˚F. Deeply pierce surface of each potato 4-5 times; coat lightly with canola oil. Place potatoes in oven directly on rack; bake 1 hour or until skin is crisp and there is little resistance when knife is inserted in center. Meanwhile, heat olive oil, garlic and shallots in medium skillet on medium heat. Cook 3-4 min. or until translucent, stirring frequently; cool slightly. Place garlic mixture and vinegar in blender jar. Blend until mixture is smooth. While still hot, carefully hold each potato with a towel and scoop out into large bowl. Add garlic mixture to potatoes; mash with potato masher until smooth. Season mixture with kosher salt.
For the brussels sprouts: Toss Brussels sprouts with chives and dill in large bowl. ombine remaining ingredients in blender jar; blend until smooth. Lightly dress and toss dressing with Brussels sprouts.