CHILI ESPRESSO RUBBED RIBEYE

Chili Espresso Rubbed Ribeye with Charred Tomatillo & Poblano Salsa Verde with Chorizo Sweet Potato Hash

30

Minutes Prep Time

80

Minutes Cook Time

2

Servings

INGREDIENTS

CHILI ESPRESSO RUBBED RIBEYE

¼ cup ancho chili powder
¼ cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon cumin
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
2 teaspoons chili de arbol powder
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 ½ pounds each
Canola or olive oil
Salt and coarsely ground black pepper

CHARRED TOMATILLO & POBLANO SALSA VERDE

1 lb tomatillos about 8-9; look for fresh tomatillos that are firm and bright green under the husk
3 poblanos
2 jalapenos for an extra spicy kick
1⁄3 of a large red onion
3 garlic cloves
Pinch of cumin
Handful of cilantro leaves and stems
1 lime
Salt to taste

CHORIZO SWEET POTATO HASH

1 large sweet potato peeled and cubed into small pieces
2 tablespoons olive oil
Salt & pepper
½ teaspoon chili powder
½ teaspoon cumin
1 small red onion diced
Half of a red, green, yellow bell pepper diced
1 tablespoon cilantro
2 chorizo links diced

INSTRUCTIONS

CHILI ESPRESSO RUBBED RIBEYE

1. Combine all spices in a bowl.

2. Preheat oven to 425 degrees F.

3. Preheat a cast iron pan over high heat. Brush each side of the steak with oil and

   then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

CHARRED TOMATILLO & POBLANO SALSA VERDE

1. Turn on the broiler in your oven. Line a baking sheet with foil and brush it with

   some oil.

2. Husk, wash and dry tomatillos. Wash and dry poblanos and jalapenos.

3. Place all of this and the garlic cloves on the lined baking sheet. Drizzle some oil

   on top and a generous sprinkling of salt and toss to mix and coat evenly.

4. Wrap oil-coated garlic cloves in a small piece of foil and place it on the baking

   sheet.

5. Place the baking sheet about 8 inches below the broiler and broil until the

   tomatillos and poblano peppers start to char (about 10 minutes, exact time

   depends on your broiler so make sure you keep an eye on it).

6. Flip the tomatillos and peppers over and broil for another 5 - 10 minutes until

   they char on that side as well. Add the onions to char at this stage too if you

   like.

7. Remove the baking sheet from the oven and let it cool.

8. Remove the stems from the poblano and jalapeno peppers. (de-seed the

   jalapeno peppers if you prefer a mild salsa verde). Unwrap the softened garlic

   cloves from the foil and let them cool.

9. Place the roasted tomatillos, poblano, jalapeno, garlic, onion, cumin, cilantro,

   and juice of 1 lime in a food processor.

10. Pulse until everything is evenly chopped. Taste and season.

11. Pour into a serving dish and serve.

CHORIZO SWEET POTATO HASH

1. Preheat the oven to 400 degrees F.

2. Toss sweet potato cubes in a bowl with the olive oil, salt and pepper, chili

   powder and cumin.

3. Spread them on a cookie sheet in a single layer. Roast for 25 minutes until

   they begin to soften.

4. Meanwhile, brown the onions, peppers, and chorizo in a pan.

5. Stir in cilantro.

6. Stir the potatoes into the pan with the onions, peppers and chorizo.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #flavoredbyflame.

FRENCH ONION STEAKS

French Onion Steaks

15

Minutes Prep Time

15

Minutes Cook Time

2

Servings

Flat iron steaks dressed with a rich French onion sauce are on the menu with Chef Mike Beadles, head chef for the Tampa Bay Buccaneers, and Blair Licht, wife of Bucs GM Jason Licht. This segment of Cooking the Licht Way highlights another simple and healthy recipe cooked perfectly with Natural Gas.

INGREDIENTS

2 oz olive oil, divided
2 (8 oz) flat iron steaks
Salt, pepper to taste
1 yellow onion, sliced
½ red onion, sliced
1 teaspoon garlic, minced
1 teaspoon dried thyme
Pepper to taste
1 oz sherry
1 cup beef stock/broth
½ cup parmesan cheese, grated

INSTRUCTIONS

1. Preheat grill or cast iron pan over high heat.

2. Season steaks with salt and pepper. Add 1 oz oil to pan.

3. Sear steaks approximately 4 minutes on each side for medium rare. Remove from pan and let stand 10 minutes.

4. In small saucepan, heat remaining oil over medium-high heat. Add onions and garlic and cook for 5 minutes until they become soft and translucent. Add thyme and pepper, cook for 2-3 minutes more.

5. Stir in parmesan cheese.

6. Slice steaks, top with sauce and remaining parmesan cheese.

NOTES

All recipes are courtesy of Chef Mike Beadles.

Mike Beadles is the head chef of the Tampa Bay Buccaneers.

Blair Licht is a mother of three and wife of Buccaneers general manager Jason Licht.

By Chef Mike Beadles

CAST IRON SEARED NEW YORK STRIP STEAK

Cast Iron Seared New York Strip Steak

15

Minutes Prep Time

10

Minutes Cook Time

1

Servings

In this video, Chef Tyson Grant from St. Petersburg’s Parkshore Grill shows you how to prepare a truly mouth-watering New York strip steak. The secret is to sear it first in a cast iron pan. The result is incredibly delicious!

INGREDIENTS

2 to 2 ½ inch thick Niman Ranch New York Strip*
Kosher salt and fresh-cracked black pepper
2 large cloves garlic, coarsely chopped
1 sprig fresh thyme
1 sprig fresh rosemary
1 tablespoon butter

INSTRUCTIONS

1. Season steaks on both sides liberally with salt and pepper.

2. Let steak reach room temperature.

3. Heat cast iron skillet on high heat until slightly smoking.

4. Add steak to pan and sear without moving for 4 to 5 minutes.

5. Flip steak and sear on all sides until browned, reduce heat to medium.

6. Add garlic, thyme, rosemary and butter to the pan.

7. Baste steak with melted butter and drippings from pan. Finish slow searing on medium heat for 2 to 3 minutes.

8. Remove steak and allow to rest on platter 5 minutes before serving.

NOTES

*Niman Ranch meats are available at select markets and online at nimanranch.com.

Recipe courtesy of Chef Tyson Grant, Parkshore Grill, St. Petersburg, FL.

CHICKEN FRIED NEW YORK STRIP STEAK

Chicken Fried New York Strip Steak

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Here’s a different and tasty take on a New York strip steak from Orlando’s Soco restaurant’s Executive Chef Greg Richie. The video will walk you through the steps to create this entree and suggested sides.

INGREDIENTS

STEAKS

4 New York strip steaks, 6 oz., cleaned of fat & sinew
¾ cup flour, seasoned with salt & pepper
2 eggs, beaten

GRAVY

1/3 cup flour
3 ½ cups whole milk
1 teaspoon of white truffle oil

INSTRUCTIONS

1. Preheat a large cast iron skillet with a ¼ inch of oil in the bottom. When some flour sprinkled into oil sizzles, it is ready for cooking.

2. Coat steak in the seasoned flour. Shake off excess and dip in eggs. Return steak to flour for a final dredge before frying.

3. Place steak into oil & cook on both sides until golden brown.

4. When cooked, remove from pan and place in 200 degree oven to keep warm while you make the gravy and vegetable.

5. Pour off the oil, reserving 2 oz.

6. Place 2 oz. of the oil back to the skillet.

7. Sprinkle the 1/3 cup flour evenly into the oil, forming a roux.

8. Whisk the flour into the oil.

9. Cook the roux until it becomes a light brown color.

10. Pour in the 3 ½ cups of milk, whisking constantly. Continue to cook, whisking, until the gravy is free of lumps. Cook a few minutes to remove the starchy taste. Season well with salt & pepper.

11. Stir in white truffle oil.

NOTES

Serve this steak with mashed Yukon Gold potatoes, gravy and Brussels sprouts, or another vegetable of choice.

Executive Chef Greg Richie, Soco, Orlando

As seen on The Daily Chew

CHIMICHURRI-STYLE STEAK

Chimichurri-Style Steak

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

This week’s Gameday Grub has Chef Tony, Michaela Bradley and Mary Skipper, wife of running back coach Kelly Skipper, grilling steaks with a flavor-packed South American chimichurri sauce.

INGREDIENTS

1 cup fresh Italian parsley, finely chopped
6 pepperoncini peppers, finely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 ½ lb boneless beef grilling steaks (strip, ribeye or tenderloin)
½ teaspoon kosher salt
¼ teaspoon pepper
2 teaspoons butter
1 tablespoon fresh lemon juice
4 ears fresh corn
1 tablespoon extra-virgin olive oil
1 bag fancy romaine salad greens (5-8 oz)
2 cups garlic/ginger salad crouton strips
1 (15-oz) can black beans, rinsed and drained
½ cup spicy ranch dressing
1 teaspoon dried oregano

INSTRUCTIONS

Chop parsley.

1. Remove stems and seeds from pepperoncini and chop.

2. Combine parsley, pepperoncini, olive oil, garlic and oregano; set aside.

3. Season steaks with salt and pepper on both sides. (Wash hands.)

4. Place steaks on preheated grill; coat top of steaks with parsley mixture. Grill 3 minutes without turning.

5. Turn steaks and coat other side with remaining mixture. Grill 3-5 minutes more until the meat reaches 145°F (for medium rare) or until desired doneness.

6. Top each steak with ½ teaspoon butter; sprinkle with lemon juice. Serve.

7. Remove husks and silks from corn; slice kernels off cob (2-3 cups)

8. Preheat large sauté pan on medium-high heat. Place oil in pan, then add corn. Cook 2-4 minutes or until tender. Transfer corn to salad bowl.

9. Combine all ingredients; toss and serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

DRY-RUB STEAKS ITH BRILLED WATERMELON SALAD

Dry-Rub Steaks with Grilled Watermelon Salad

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Steaks seasoned with a spicy mixture of cumin and chipotle go on the grill with watermelon wedges. This week, Chef Tony and Michaela Bradley are joined by Amani Pollard, wife of Marcus Pollard, the director of player engagement, to make dry-rub steaks and grilled watermelon salad on this edition of Gameday Grub.

INGREDIENTS

1 tablespoon raw (coarse) sugar
1 teaspoon ground cumin
½ teaspoon ground chipotle (or chili) powder
½ teaspoon kosher salt
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 ½ lb grilling steaks (ribeye, strip or tenderloin)
1 cup hickory barbecue sauce
1 tablespoon + 4 teaspoons extra-virgin olive oil
½ teaspoon kosher salt, divided
4 seedless watermelon wedges (about 2 lbs)
4 cups spring mix salad blend (4 oz)
2 oz honey (or regular) goat cheese, crumbled
8 teaspoons white balsamic glaze (or honey)

INSTRUCTIONS

1. Preheat grill to medium-high heat.

2. Combine sugar, cumin, chipotle, salt, pepper and oil. Coat both sides of steak with mixture. Wash hands.

3. Place steaks on grill and grill for 4 minutes on each side or until meat reaches 145°F (for medium-rare). Remove steaks from grill; let stand 5 minutes.

4. Heat barbecue sauce in microwave on high for 1-2 minutes or until hot. Stir and serve with steaks.

5. Combine in medium bowl: 1 tablespoon oil with ¼ teaspoon each salt and pepper; brush oil mixture evenly over watermelon.

6. Place watermelon on hot grill; cook 2-3 minutes on each side or until grill marks are visible. Remove slices from grill and set aside until ready to assemble salad.

7. Divide salad blend on 4 serving plates; top with watermelon, then crumble goat cheese over each salad.

8. Drizzle with balsamic glaze or honey and serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

BUTTER-BASTED ROSEMARY STEAKS WITH BAKED RISOTTO

Butter-Basted Rosemary Steaks with Baked Risotto

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

No matter the weather outside, enjoy a tender, juicy steak seared on the stove top and made extra special with decadent butter and fragrant rosemary. Serve with cheesy, baked risotto.

INGREDIENTS

1 ½ lb boneless grilling steaks (Ribeye, NY Strip)
Cooking spray
½ teaspoon ground black pepper
3 cloves garlic, smashed
4 tablespoons salted butter
2 sprigs rosemary
½ teaspoon coarse sea salt

INSTRUCTIONS

1. Coat steaks with spray, then season with pepper.

2. Preheat large sauté pan over medium-high.

3. Place steaks in pan; sear 2-3 minutes on each side. Add butter, garlic and rosemary; cooking garlic 1 minute. Move garlic and rosemary on top steaks. Spoon butter over steaks, to baste, 2 minutes.

4. Remove steak from pan; rest 5 minutes before slicing to serve.

RENEGADE STEAK TACOS

Renegade Steak Tacos

60

Minutes Prep Time

60

Minutes Cook Time

Florida State Seminoles Chef Mike Smith and special guests Olivia, Rachel, and Grant from the FSU Cheer and FSU Golden Girls are in the kitchen showing us how to make a crowd-pleasing taco.

These quick Renegade Steak Tacos will tease your taste buds with a burst of flavors from the tenderloin, cilantro, lime juice, and an avocado crème. 

Natural gas allows the control needed to prepare the tenderloin at a perfect temperature using a high or low flame.

These tacos cook extremely fast and take just a few ingredients. This will be a recipe to add to your collection.

The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.

INGREDIENTS

STEAK TACOS

1 Pound tenderloin steak (You can substitute with skirt steak)
12 6" flour tortillas
1 cup avocado créme
½ cup freshly chopped cilantro
1 lime (cut into 10-12 sections)
Salt and pepper to taste

AVOCADO CRÈME

1 ripe Haas avocado (Seeded and scooped out)
½ cup sour cream
2 teaspoons fresh lime juice
¼ teaspoon cumin
¼ teaspoon kosher salt

INSTRUCTIONS

1. Turn clean, well oiled grill to medium-high.

2. Season your steak on all sides with salt and pepper.

3. Place steak on grill.

4. Your can turn the steak ¼ turn after 2-3 minutes then flip the steak over and repeat this step for a total cook time of 8-12 minutes depending on desired temperature.

5. Remove steak from grill and let rest for at least 5 minutes.

6. While steak is resting, grill your flour tortillas on grill for about 45 seconds to 1 minute (1 side only)

7. Slice steak thinly into bite-sized sections.

8. Place grilled tortilla on a plate. Top with steak avocado créme, pinch of chopped cilantro, and a squeeze of fresh lime.

KOREAN BARBEQUE TACOS

Korean Barbeque Tacos

45

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

6 large cloves garlic
1 white onion rough top
¾ soy sauce
¾ cup light brown sugar
¼ cup sesame oil
1 bunch green onions sliced thin, reserve green part
2 lb skirt steak
8 flour tortillas
2 cups green leaf lettuce shredded
1 jalapeno sliced thin
1 tablespoon sesame seeds toasted
1 cup crema

INSTRUCTIONS

1. Place garlic and onion in food processor; puree until smooth. Add soy sauce, sugar, sesame oil, and white portion of green onions; blend until smooth. Add to zip top plastic bag with skirt steak; marinate steak 30-45 minutes.

2. Remove steak from marinade; pat dry. Warm to room temperature, 30 minutes.

3. Heat grill to medium-high heat. Place steak on grill, 4-5 minute per side; remove from grill to cutting board and rest 10 minutes. Slice steak in this slices against the grain.

4. Warm tortillas on grill. Assemble tacos by adding meat to tortilla along with lettuce, jalapeno, sesame seeds and crema.

MIKE EVANS' STEAK AND SHRIMP

Mike Evans’ Steak and Shrimp

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Mike Evans’ pan seared steak and shrimp makes surf-and-turf easy for a weeknight meal.

INGREDIENTS

FOR THE STEAK

1-inch thick steak, of your choice
1 tablespoon of Garlic Powder
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
4 tablespoons canola oil
3 tablespoons butter
2 sprigs thyme
2 bunches rosemary
1 tablespoon of minced garlic

FOR THE SHRIMP

½ lb shrimp
1 cup olive oil
1 tablespoon garlic …or as much as you like (finely chopped)
1 tablespoon red pepper flakes (to taste)
2 teaspoon paprika
Salt and pepper to taste
1 tablespoon lemon juice

INSTRUCTIONS

1. Season the steak evenly with garlic, salt, and pepper on all sides.

2. Heat the canola oil in a skillet or stainless steak pan over high heat until smoking.

3. Immediately, add the butter, thyme, rosemary, swirling the pan to melt the butter quickly.

4. Place the herbs and garlic on top of the steak, and push the steak towards the top of the pan. Tilt the pan towards you to pool the butter near the bottom.

5. Using a spoon, continuously scoop the butter over the top of the steak

6. Flip steak when there is a nice crust

7. This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.

8. To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel like what rare steak feels like when pressing the surface of the steak. For medium rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.

9. Rest the steak for 10 minutes on a cutting board.

10. While resting steak, heat olive oil in separate pan.

11. Add shrimp, garlic, red pepper flakes and paprika.

12. Add salt pepper and lemon to taste.

13. Cook until shrimp is pink.

ESPRESSO RUBBED RIBEYE STEAK WITH CHIMICHURRI

Espresso Rubbed Ribeye Steak with Chimichurri

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

EQUIPMENT NEEDED

• Cast iron pan

• Small bowl

• Food processer

FOR THE CHIMICHURRI

• ½ cup chopped parsley

• 4 cloves garlic - chopped

• 1 tsp dried oregano

• 2 tsp red pepper flakes

• 3 Tbsp red wine vinegar

• 1 tsp salt

• ½ tsp fresh ground black pepper

• ⅔ cup good-quality extra-virgin olive oil

FOR THE STEAK

• 4 ribeye steaks

• 2 Tbsp Espresso or Dark Roast Coffee grinds

• 1 Tbsp dark brown sugar

• 1 Tbsp smoked paprika

• 1 tsp sea salt

• 1 tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

TO MAKE THE CHIMICHURRI

1. Add the chopped parsley, garlic, shallot, oregano, crushed red pepper, red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced but not a paste.

2. Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Set aside while you prepare your steak.

TO MAKE THE STEAK

1. Combine the espresso or coffee in a small bowl with the brown sugar, paprika, and all other spices.

2. Sprinkle 1 - 2 teaspoons of the coffee rub on both sides of a ribeye steak. Rub the mixture in. Let the coffee rubbed steaks rest until they reach room temperature.

3. Preheat a cast iron pan to medium high heat. Cook steaks to desired doneness. Transfer the steaks to a plate, cover with foil and rest 15 minutes before serving.

4. Slice and serve with Chimichurri.