This is a 3 component meal that is not the usual 30-60 mins quick time to get ready, however, it does make for a lovely Friday night dinner. Motivation for some of the ingredients is because Figs are practically falling off trees; I have had two people give me generous amounts (so far I’ve used them in a spread and as savory marinade). And of course, watermelon is abound in the local grocery stores.
What you’ll need
- Griddle pan
- Ziploc or vacuum seal food saver bag
- Spice mortar and pestle
- Oven tray/pan
- Foil /Parchment paper
- Salad Spinner / bowl
- Food/Meat thermometer
- Blender / Magic Bullet
Spicy Fig Anchovies Rib Eye (See also spicy fig beef)
- 2.7 lb Prime Beef Rib-eye Steak Bone-In
- 3.0 oz Anchovies in olive oil
- Homemade red pepper spice blend mix
- 2 Fresh Figs
- 2 Beef Oxo Bouillon
Brazilian Nut Rib Eye
- 2.2 lb Prime Beef Rib-eye Steak Bone-In
- German Mustard (it is sweeter )
- 1 Scotch Bonnet (from garden)
- Rainbow peppercorn
- All purpose Seasoning
- Carrots (chopped)
- Cucumber (chopped)
- Watermelon (chopped)
- Yellow Chili Pepper (grilled /broiled oven feature)
- Red Bell Pepper (chopped)
- Sunflower greens
- Kalamata Olives (pitted, halved)
- Red onion (chopped)
- Extra Virgin Olive Oil (best you can afford for dressing)
- Black pepper
- Sea Salt to Taste
What I did
Beef: (Spicy Fig Anchovies Rib Eye) All ingredients are combined in the ceramic spice mortar and mashed together, then the rib eye was coated with the marinade sauce and vacuum sealed in a food bag. (Brazilian nut rib eye) Same thing was done with all spices mixed in the mortar with the exception of crust ingredients to be added mid oven time.
The marinated meats were at a later time baked in preheated oven (350 F) until cooked to desired level (medium rare) using the thermometer reading as a guide . The crumbs coated rib eye was initially cooked for a few minutes before the crumb layer was added (blended nuts, sage,bread crumbs and salt).
Salad: all vegetables and fruit were chopped and tossed with dressing(tarragon, olive oil, black pepper and sea salt) in the salad bowl, the pepper grilled using the broil function of the oven and added to the salad just before serving with the sunflower added at same time.
The salad had a lovely cool and spicy element; you get the cooling on your palate with the cucumber and watermelon, and the fresh heat from the grilled chili pepper. It was a most refreshing salad, and the olive oil dressing made it light ( a twist on Greek salad 🙂 , you may add crumble cheese if you have it hanging around in your fridge). The beef were soft and silky on the tongue, the fig rib-eye was more flavorful we found but then it may be different for someone else. Overall, it was a lovely dinner to end a work week!
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