Executive Chef Cris Vazquez Entrée

The Dallas/Fort Worth - Serrano Coffee Crusted Hereford Rib Eye Steak, Cilantro Chimichurri, Truffle Whipped Potatoes and Roasted Baby Root Vegetables

Ingredients for the Steak

1 tablespoon Colombia fresh coffee bean
1 tablespoon peppercorns (white)
1 teaspoon paprika
1/2 tablespoon garlic powder
1/2 tablespoon sea salt
1 tablespoon Cajun seasoning
1.5 tablespoon olive oil
1 tablespoon Worcestershire Sauce
5 pieces Serrano pepper (seeded fine chopped)
1 pieces of Hereford rib eye (prime)

Steps

1. Preheat the oven to 350 degrees.
2. Clean the rib eye and remove the cutlet from the rib; just use the eye of the beef. 
3. Combine coffee beans, paprika, pepper corn, garlic, salt and Cajun seasoning in a coffee grinder (finely grind).
4. In a small bowl mix, the finely chopped Serrano pepper and coffee mix. 
5. Mix the oil and Worcestershire sauce with hand or a brush to moist the steak. 
6. Rub the spice mix on the steak. 
7. Keep in refrigerator for 20 minutes (or overnight) before you cook it.
8. Cook the rib eye around 15-18 minutes (or medium rare).
9. Remove from the oven and let it rest a few minutes before slicing. 
10. Slice three, 1-inch thick slices per plate.

Ingredients for the Cilantro Chimichurri Sauce

4 bunches fresh cilantro, washed and dried
6 medium sized garlic cloves, peeled
¼ to ½ cup red wine vinegar
1 tablespoon fresh cilantro juice
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 teaspoon crushed red pepper
1 teaspoon kosher salt (or to taste)
1.5 cup extra virgin olive oil
1 teaspoon Worcestershire Sauce

Steps

1. Remove any thick stems from the cilantro, and add it to a food processor fitted with the blade attachment. 
2. Blend until it's very finely chopped. 
3. Add the garlic and blend until it's in pieces too tiny to see. 
4. Pour in the vinegar and Worcestershire sauce along with the lemon juice, cumin, paprika, crushed red pepper and salt. 
5. Blend just to combine the ingredients, and then gradually pour in the oil and blend until it’s smooth.