Ribeye Steak Marinated with Sciabica's Sevillano Variety Fall Harvest

I love a good steak.  I don't do much to it, because I enjoy the beefiness.  Below you'll find one of my favorite meals.  Add a fresh vegetable and you have a great summer dish.




Ribeye Steak Marinated with Sciabica's Sevillano Variety Fall Harvest Extra Virgin Olive Oil

by Ben Ellis 

Marinade:

1/2 cup Sciabica's Sevillano Variety Fall Harvest Extra Virgin Olive Oil

1/4 cup low sodium soy sauce 

1 Tablespoon black pepper

1 Tablespoon sea salt 

1 diced and seeded jalapeño 

Horseradish Mashed Potatoes:

1 pound russet potatoes

1/4 cup whole milk 

3 Tablespoons sour cream 

3 Tablespoons horseradish

1 bunch of chives

In a large bowl, mix marinade and put steak in the mixture, making sure it is covered; let sit in marinade for the day.

Heavily salt water in a large pot and bring to boil.  Meanwhile, peel and dice potatoes.  Once water is boiling, add the potatoes.  Lower the heat until water is at a roiling boil and let cook until potatoes are fork tender (about 15-20 min).  Once done, drain the water and add the milk, sour cream, horseradish, and chives.  Mix with a hand blender until smooth.

Meanwhile, heat charcoal grill up.  Once grate is hot, add the steak.  I like my steak rare, so I sear the steak for 2 or 3 minutes on each side and then let it sit for another 5-7 minutes on each side.  Pull steak off the grill, let rest for 10 minutes and serve.