4 ea. thick-cut ribeyes
4 slices applewood smoked bacon
chimichurri sauce (recipe below)
sweet potato straws
shotgun onions (recipe below)
red wine reduction (recipe below)
For the Chimichurri Sauce:
2 cloves garlic, peeled
1 ea. sweet yellow onion
2 bunches parsley, washed and de-stemmed
2 ea. lemons, juice only
1 tsp. red chili flakes
½ cup olive oil
pinch black pepper
• In a food processor, blend garlic and onion.
• With the motor running, add parsley, lemon juice and chili flakes.
• As the mixture starts to become chunky, add olive oil in a steady stream and continue until relatively smooth and thick.
• Adjust seasoning with salt and pepper and refrigerate until needed.
For the Shotgun Onions:
1 ea. sweet yellow onion, julienned
2 ozs. hot sauce
½ cup flour
1 cup oil
• Place the julienned onions in a container and cover with hot sauce. Let marinate overnight if possible.
• Drain onions (you can still use the hot sauce for other applications) and toss with flour.
• Shake excess flour off and deep-fry onions in hot oil (350º) until crispy.
• Place on paper towels and reserve.
For the Red Wine Reduction:
2 cups red wine
½ cup beef broth
1 tbsp. sugar
• Combine all ingredients and reduce to ½ cup.
• Remove all fat from ribeye steaks, including the center eye. Be careful not to move the pieces too much, so that after the fat is removed, everything goes back together like a puzzle.
• Wrap the applewood smoked bacon around the steak and pick into place to hold it together while it cooks.
• Season steaks with salt and pepper and grill to desired temperature.
• Remove from grill and smear chimichurri on top side of the steak.
• Top with shotgun onions, then sweet potato straws.
• Drizzle with red wine reduction.
Submitted by: Mark Lietzke, Executive Chef, Country Club of Hilton Head, HILTON HEAD ISLAND, S.C.