Atlanta Chef's Table by Parham Kordsmeier Kate

Author:Parham Kordsmeier, Kate
Language: eng
Format: epub
ISBN: 9781493016099
Publisher: Globe Pequot Press

In a food processor, finely grind the almonds. Add the peppers, tomatoes, garlic, vinegar, and paprika; puree well, scraping down the sides with a rubber spatula. Add the bread and process well. Transfer to a mixing bowl and fold in ⅓ cup olive oil gently with a rubber spatula. Season to taste with salt and pepper. Set the romesco sauce aside.

Preheat a grill to 500°F. Brush the rib eye with ⅛ cup olive oil and season heavily with salt and pepper. Grill the steak uncovered for 6 to 7 minutes, flip and baste the charred side with melted butter. Cover and cook for another 8 minutes for medium-rare, basting occasionally. Once the steak is almost done, lay the rosemary over the steak and baste one more time with the remaining butter to allow the rosemary flavor to coat the meat. Take the steak off and allow it to rest on a drain rack for 7 minutes. Slice the steak and serve with the romesco sauce.

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