Grilled Rib Eye Loin with summer squash

Grilled Beef Calotte, Toy Box Summer Squashes, Purple Cherokee Tomato Salsa
Serves 4

For the Salsa:

  • 2 large Purple Cherokee heirloom tomatoes, washed, cored, small diced
  • 2 garlic cloves, peeled, grated with microplane grater
  • 1 teaspoon chopped anchovies
  • 1 teaspoon chopped capers
  • 4 large leaves basil, thinly julienned
  • 1 jalapeno, peeled and minced (mince the peels)
  • 3 Tbsp extra virgin olive oil (California Olive Ranch, possibly)
  • 1 Tbsp aged balsamic vinegar
  • 1 lemon, juice only
  1. Mix all ingredients together 30 minutes before grilling. Leave at room temperature.
For the summer squashes:
  • 6 summer squashes, 2 per each variety, washed, cleaned, cut into 1/3 inch thick
  • 1 lemon, zest only
  • 3 Tbsp extra virgin olive oil
  • 1 red onion (possibly torpedo onion) peeled, halved, thinly julienned
  • 8 mint leaves, roughly chopped
  • salt and pepper to taste
  1. Season squashes slices with extra virgin olive oil, salt, pepper and lemon zest.
  2. Grill over medium high heat about 2 minutes on each side.
  3. Remove from grill and toss with raw red onion and mint leaves. Reserve.
For the beef and to finish:
  • 32 oz beef calotte (the top of the rib eye loin) or 40 oz rib eye steak
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 4 garlic cloves, smashed
  • 2 Tbsp extra virgin olive oil
  • cracked black pepper and salt to taste
  • 1 handful watercress
  1. Cut beef into 4 equal steaks and season with oil, salt and pepper, rosemary, thyme, garlic.
  2. Grill to desired temperature, for medium rare cook about 4-5 minutes on each side.
  3. Remove from the grill and let rest for 2 minutes.
  4. Slice diagonally and serve with the zucchini.
  5. Top one side with the salsa and garnish with watercress leaves.
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