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Gabe is headed back to the farm, to find some new, incredible, fresh vegetables to inspire his summer grilling game. Today he's grilling up a gorgeously marbled ribeye, fresh Treviso radicchio, and beets straight from the farm. He'll pair them with a charred spring onion puree and sweet cherry cognac sauce.
Get the recipe:
Beets
3 medium cleaned red beets, raw
red wine vinegar
vegetable oil
salt
Blackened Onion Puree
2 large spring onions
2 tablespoons agave syrup
2 tablespoons rice wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon salt
Grilled Radicchio
1 Treviso radicchio
salt
oil
Cherry Wine Sauce
1/2 cup diced shallots
1 tablespoon oil
1 cup sliced cherries
1 tablespoon minced garlic
1 tablespoon chopped rosemary
1/4 cup cognac
2 cups dry red wine
2 cups beef stock
Grilled Steak
1 large ribeye steak
ground fennel
salt
pepper
Click here for the full recipe!
For more with Chef Gabe, check out Under the Hood
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