Coffee Marinated Ribeye with Beet & Goat Cheese Aioli
Pairs perfectly with Page Springs Vino de la Familia
½ cup Queen Creek olive oil, divided into 2 – ¼ cups
3 tablespoons freshly fine ground coffee
1 tablespoons Elote Café Cure Spice
4 ribeye steaks (about 8 ounces each)
4 garlic cloves
6-10 Purple or Fingerling potatoes (Depending on size)
4-6 Beets cut in quarters
¾ cup mayonnaise
½ cup goat cheese
1 teaspoon lemon juice
2 tablespoons coarsely chopped Italian parsley
Salt & black pepper to taste
Light grill using local vine wood if available, mesquite, or briquettes
Combine ¼ cup olive oil, Elote spice and coffee in bowl. Place steaks in bowl to marinate for 30 minutes.
Wrap garlic cloves in small piece of aluminum foil. Place in fire; roast for 15 to 20 minutes, or until the garlic feels soft. Use tongs to remove from fire. Coat potatoes and beets in remaining olive oil.
Season steaks, potatoes, and beets with salt, black pepper. Grill steaks, 6 to 10 minutes each side or until desired doneness. Grill or pan fry beets for 6 to 10 minutes, or until cooked through.
In a coffee grinder, purée roasted garlic and half of beets until smooth. Transfer mixture to a bowl and add mayo, goat cheese, lemon juice and parsley; mix well and season to taste.
When the steaks and remaining beets and potatoes are done, divide onto four plates. Top each steak with 2 tablespoons of goat cheese beet aioli.