I really just wanted something delicious and easy, so I could enjoy a night on the front porch drinking on some Pinot Noir. Without investing too much time or thought, I decided on a Grilled Rib Eye Sandwich on an English Muffin with some Baby Arugula and Melted Fontina Cheese. For fun, and to make myself feel a little healthier, grill some Broccolini because you can never enjoy enough vegetables.
Start by firing up some charcoal and getting your grill really hot heat. I actually didn’t start with enough charcoal, so I added some more before I started cooking. Kosher salt and black pepper each side of the rib eye and allow it to come up to room temperature for about 30-40 minutes. This is almost exactly how long it will take for the coals to get ready. It’s like they were made for each other.
Sear each side of the rib eye for about 6-7 minutes, being careful to avoid any major flare ups. Remove the steak from the grill and set aside to rest for about 10 minutes. Meanwhile, toast your English muffins for a few minutes on each side in an indirect heat while grilling your Broccolini in a direct heat. Both of these should only take about 5-7 minutes depending of your preference of doneness.
To build your sandwich, thinly slice the rib eye, grate some fontina cheese on top and add the arugula. If you prefer your cheese melted, simply return that half of the sandwich to the grill for a few minutes.
A Loin of Tender Pork
Pan seared Niman Ranch Pork Tenderloin with a Sriracha and honey pan sauce reduction served with sautéed green beans and baked sweet potato.
First thing is first, wrap a couple of sweet potatoes each in tin foil and bake at 350 degrees in the oven for a little more than an hour. I should have put them on a baking sheet, because the sugars and other juices from the potato leaked out, smoked up the oven, and it was a quite a mess.
Trim and skin the pork tenderloins of the silver skins and excess fat. This really isn’t necessary, but its not too difficult after a few tries. Kosher salt and pepper each side and allow them to come to room temperature. With a little bit of olive oil in the pan, I carefully had to fit all 12 inches of pork tenderloin in a 9 inch pan. Just take your time and sear top and bottom for about 5-7 minutes.
After searing each pork tenderloin, place them on a baking sheet in the oven at 350 degrees for 8-10 minutes depending on your preference of doneness. Allow to rest, covered with tin foil for 10 minutes.
Head back to the stove to start the sauce by deglazing the pan with 16 ounces of chicken stock and scraping all the burnt bits off the bottom of the pan with a wooden spoon. Add about two table spoons each of Sriracha and honey and let it reduce by half. One of my dinner guests recommended that I should have let the sauce reduce more, but I was getting hungry, it was getting late, and I didn’t want to wait any longer.
Snap the ends off the green beans, and put them in a sauté pan with some lime juice, olive oil, Kosher salt and black pepper on medium high heat for about 6-8 minutes. I like my veg al dente. If you prefer yours a little softer, turn the heat a little lower and cook for a little longer.