MasterChef-Worthy Steak & Hash
When we say "MasterChef-worthy", we mean it!
This recipe comes from MasterChef Season 8 contestant Jeff Philbin, which actually earned him his spot on the show!
We teamed up with Jeff to watch him recreate his star dish so we could enjoy a delicious gourmet meal – without reservations.
Just think, juicy ribeye steak rubbed in a chili-espresso seasoning and topped with a perfectly spiced sweet potato hash all topped off with charred tomatillo and poblano salsa verde...
Mouth watering yet? Good, then get a small cutting board ready, grab that F.N. Sharp Chef Knife and let's get to cooking!
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MasterChef Steak & Hash with Chili-Espresso Ribeye
VIDEO
Ingredients
Directions
For the chili-espresso rubbed ribeye, combine 1/4 cup Ancho Chili Powder, 1/4 cup Espresso, 2 tablespoons Spanish Paprika, 2 tablespoons Dark Brown Sugar, 1 tablespoon Cumin, 1 tablespoon Kosher Salt, 1 tablespoon Ground Black Pepper, 1 tablespoon Dried Oregano, and 2 teaspoons Chili de Arbol Powder into a bowl. Mix to combine. Preheat oven to 425 degrees. Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing. For the chorizo sweet potato hash, preheat the oven to 400 degrees. Cut each sweet potato in half longways, then into p 1/4 to 1/2 inch cubes. Toss sweet potato cubes in a bowl with the olive oil, chili powder, cumin, and salt and pepper. Spread them on a cookie sheet in a single layer and roast for about 25 minutes or until they begin to soften. Meanwhile, brown the onions, peppers, and chorizo in a pan. Stir in cilantro, the stir the potatoes into the pan with the onions, peppers and chorizo. For the charred tomatillo and poblano salsa verde, turn on the broiler in your oven. Line a baking sheet with foil and brush with oil. Husk, wash and dry tomatillos and wash and dry the poblanos and jalapenos. Place the tomatillos, poblanos, jalapenos and the garlic cloves on the lined baking sheet. Drizzle some oil on top and add a generous sprinkling of salt, then toss to mix and coat evenly. Wrap oil-coated garlic cloves in a small piece of foil and place it on the baking sheet. Place the baking sheet about 8 inches below the broiler and broil until the tomatillos and poblano peppers start to char (about 10 minutes, exact time depends on your broiler, so make sure you keep an eye on it). Flip the tomatillos and peppers over and broil for another 5 – 10 minutes until they char on that side as well. Add the onions to char at this stage too if you’d like. Remove the baking sheet from the oven and let it cool. Remove the stems from the poblano and jalapeno peppers. (de-seed the jalapeno peppers if you prefer a mild salsa verde). Unwrap the softened garlic cloves from the foil and let them cool. Place the roasted tomatillos, poblano, jalapeno, garlic, onion, cumin, cilantro, and juice of 1 lime in a food processor. Pulse until everything is evenly chopped. Taste and season. Top the steak with the sweet potato hash and the salsa verde and enjoy!
