Monday, May 18, 2020

Ribeye Steak with Chroizo Hash

[FTC Standard Disclaimer]  I received no compensation for this post.

What goes better with ribeye steak than potatoes?  How about potatoes in a tasty hash with chorizo, onions, sweet red bell pepper, jalapeno, garlic, and fajita seasoning?

Ribeye steak with chroizo hash cooked on the grill.

Alexis picked up a couple of ribeye steaks this weekend, and this is what we made. The crispy potatoes, savory chorizo, and the mild heat of jalapenos made this hash the perfect side for a pair of steaks.  If it was morning time, I would have thrown a few Sunnyside-up eggs in there, too.

I wanted to do something different from my usual steak routine, so I decided to cook the steaks sous vide and finish on a hot grill.

Using the Anova sous vide to prepare ribeye steaks.
It was a beautiful Spring day in Knoxville, so I brought my sous vide equipment outside and set up on my expansive BGE Modular Nest. 



Ribeye steaks prepared for hot tubbing, sous vide style.
I went basic with my seasoning that went into the vacuum-sealed packages: the steaks, rosemary, garlic, butter, and finely ground NMT Umami Steak Seasoning.

Don't cheap out when buying a vacuum sealer, get a nicer one that is built to last.
We have burned out several vacuum sealing devices over the years, but this one has handled our above-average use and stuck around.  This one is a Food Saver V4880. I don't see the exact one on Amazon, but the V4840 looks pretty close. We bought cheaper ones, some even the same brand, and they just didn't hold up. A good vacuum sealer pays for itself because we do a much better job saving and using leftovers.


I use the popular Anova immersion-style sous vide device.  It holds the water at a set temperature to slow cook the food and tenderize the meat as it cooks.  This one is the 800-watt version, which appears to be discontinued, although it's still available on Amazon for now.  Whatever you get, look for one that circulates as well as heats the water. The wi-fi connectivity is useful, too.

Big Green Egg modular nest,  Challenger Designs Torch, and my home-modified cart.
I put the steaks in and let them run 2 hours at 123°f.  

After 2 hours, the ribeye steaks were perfectly cooked and just needed to be seared over high heat, such as; a screaming hot cast-iron skillet or a flaming grill. You almost can't get too hot.

Meanwhile, I started on the hash on one of my pellet grills.  I just made this up on the spot but I know it was influenced by the brisket hash from Chris Lilly's second book, Fire and Smoke. 


Chorizo Hash

Ingredients


  • 5-6 ounces Mexican chorizo, browned
  • 2-3 tablespoons oil
  • 3 Yukon gold potatoes, diced
  • 1 sweet red bell pepper, seeded and diced
  • 1 sweet onion, peeled and diced
  • 1 large jalapeno, seeded and finely diced
  • 3 cloves garlic, chopped
  • 1 tablespoon NMT Fajita seasoning
  • 1 cup beef stock
  • salt to taste
  • chopped cilantro for garnish

Instructions

  1. Preheat a cast-iron skillet over medium heat.  My grill was running about 400°f.
  2. Add oil to the skillet and once it is hot (starts to smoke and turns shimmery), cook the potatoes. Add potatoes and cook, occasionally stirring, until the potatoes are golden brown, about 10-12 minutes.
  3. Add the onion, bell pepper, jalapeno, cook until tender, about 4-5 minutes.
  4. Add the NMT fajita seasoning and garlic, cook another 2 minutes.
  5. Stir in the stock and browned chorizo, then cook another 1-2 minutes
  6. Taste for seasoning, garnish with cilantro and serve.

I cooked the hash on my Oklahoma Joe's Rider DLX pellet grill.

The aromas of this hash cooking in a skillet will get your appetite going.

Cooking chorizo hash on the Oklahoma Joe's Rider DLX Pellet Grill. #smoketherapy
This hash recipe makes about 4 servings depending on appetites.


Big Green Egg Mini-Max is an excellent small kamado grill for searing after sous vide preparation.
I used my BGE Mini-Max for searing the steaks.
 
Ribeye steak cooking on a Big Green Egg Mini-Max
Typically, when I grill steaks on the Mini-Max, I use a Woo Rig to lift the grate a little bit. The grate is so close to the coals, otherwise. But for searing after sous vide, I just put a stock BGE cast-iron grate on the fire ring and let 'er rip. You're only cooking long enough to get color and crust on each side. Actually, I prefer a skillet sear to get more crust when finishing a sous vide steak but grilling works too.


Searing a sous vide steak on the Big Green Egg Mini-Max
I was only doing one of the steaks right now because Trevor was at his girlfriend's house working out so I was cooking it for him later.

Ribeye steak with chroizo hash
I couldn't wait to dive in!
 
Ribeye steak with chroizo hash
Sliced and ready to go.

 
Ribeye steak with chroizo hash
This would be a great way to rock steak and eggs, as well, don't you think?

Big flavor, easy cook, and a relatively cheap side dish, how could I go wrong?

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