Hickory Grilled Cowboy Rib Eye and Tomato and Wild Mushroom Ragout on Arugula Salad
Ingredients
- 1/4 cup salt
- 1/4 cup brown sugar
- 1 tablespoon chipotle powder
- 1/2 tablespoon black pepper
- 1 tablespoon garlic, minced
- 2 pound rib eye, 3 inches thick
- 2 teaspoons olive oil
- 8 garlic cloves, minced
- 1 tablespoon shallots, minced
- 8 tomatoes, halved and cored
- 3 portobellos, sliced 1/2-inch thick
- 6 shiitakes, sliced
- 1/2 teaspoon thyme leaves
- Salt and pepper
- 2 bunches arugula
- 1 1/2 cups sour cream
- 1/3 cup fresh horseradish, grated
- 1/4 cup minced parsley
- 1/2 teaspoon chipotle powder
- Kosher salt, to taste
Instructions
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