Grilled Highland Rib Steaks with Garbanzo and Green Bean Salad

Type of Recipe:  Entrée

Cut of Meat:  Rib Steak

8-ounces slender green beans, trimmed and halved crosswise

1 15 to 16-ounce cans garbanzo beans, rinsed, drained

½ cup chopped red onion

3 tablespoons olive oil

3 tablespoons white wine vinegar

2 teaspoons finely grated lemon peel

½ cup chopped fresh cilantro

1 teaspoon mesquite seasoning

1 teaspoon chili powder

Coarse salt and pepper

2 12-ounce Highland Rib Steaks

Start the grill. Take the steaks out of the refrigerator.

Cook green beans in a large nonstick skillet of boiling salted water until crisp-tender, 2 to 3 minutes. Drain hot water and plunge the beans into cold icy water. Drain. This will help preserve the green color in the beans. Transfer the beans to a large bowl and add garbanzos and onion. Whisk 3 tablespoons oil, vinegar, and lemon peel in small bowl to blend. Add dressing to bean mixture and toss to coat. Stir in cilantro. Season with salt and pepper.

Combine mesquite seasoning and chili powder in a small bowl. Rub the mixture into the meat (using a large spoon works great) and then sprinkle with coarse salt and pepper. Let the seasoned meat stand for 20-30 minutes, at room temperature. This gives the salt and seasonings an opportunity to work and is more effective than applying it at the end of the cooking process.

Start the steaks over the hot area of your grill, sear both sides, and then move the steaks to the cooler portion of the grill. Keep the top down as much as possible. Ideally the internal temperature of the grill (with the top down) should be about 300-325 degrees. Grill the steaks about 5 minutes per side until they reach an internal temperature of 115 degrees (away from the bone). Remove the meat from the heat, cover with foil, let it rest for 5-10 minutes, and then serve. This should produce a medium rare steak. The internal temperature continues to rise during the rest period, thus it will reach approximately 130-135 degrees. Note, resting also allows the meat to retain juice. Cutting immediately will cause much of the juice to flow out of the meat.

INTERNAL TEMPERATURE GUIDE

Rare: 140°

Medium Rare: 145°

Medium: 150°-160°

Medium Well: 165°

Well: 170° Lean beef best eaten rare or medium rare!

Divide salad among 4 plates. Slice steaks crosswise; divide among 4 plates.

4 servings

Recipe adapted from Bon Appétit

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