Cost: $20 and over
Serves: 2-4
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1
Here is the more expensive version of my Alcapco steak. I use rib eye in lieu of New York strip for a more marbled flavor. Then I rub white truffle oil over the steaks instead of the regular olive oil to give them meat a very musky mushroom smell. For the topping I go way fancier adding bell peppers, cilantro and shrimp with a lighter tangelo citrus juice. It is a really tasty and rich so be prepared for a very filling meal. I like to have a Mexican lager with this meal. Just try not to enjoy, I dare you!
Ingredients:
Steaks
2 (1 lb) rib eye steaks
2 tsp white truffle oil
kosher salt (to taste)
fresh crack pepper (to taste)
Topping
1/2 lb large shrimp
1 whole tangelos freshly squeezed juice
3-4 tbsp Louisiana hot sauce
1/3 cup white onion (chopped)
2 tbsp green bell pepper
2 tbsp red bell pepper
1 tbsp cilantro
1 tbsp butter
1 tbsp olive oil
Steak
Preheat grill to medium high heat.
Rub truffle oil over both steaks. Crack fresh pepper and sprinkle kosher salt lightly over both sides and rub in. Place steaks on lower grill rack for 3-4 minutes. Flip steaks and cook for an additional 3-4 minutes or until desired doneness.
Remove steaks from grill, cover and let sit for 5 minutes.
Topping
Heat oil and butter in a small skillet over medium heat. Once heated add the hot sauce, shrimp, bell peppers and onion to the skillet and cook for 5 minutes, stirring frequently. Add cilantro and continue to cook and stir for another 5-7 minutes or until shrimp are fulled cooked.
Spoon topping over steaks and enjoy!
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