Grilled Cowboy Ribeye With Gigante Bean Panzanella
by Marco Fossati, Executive Chef, Quattro Restaurant, Palo Alto, California
This recipe requires a bit of forethought, as the gigante beans (an oversized white bean common in Mediterranean cuisine) must be soaked overnight.
- 1 (20-ounce) Certified Piedmontese cowboy cut ribeye
- Cracked black pepper
- Extra-virgin olive oil
- Gigante Bean Panzanella
- 1 cup dried gigante beans
- ¼ cup chopped carrots
- ¼ cup chopped celery
- 1 tablespoon fresh or dried sage
- 1 tablespoon fresh or dried rosemary
- 1 teaspoon black peppercorns
- 2 cloves garlic
- 1 tablespoon potato starch
- 8 cups canola oil, for frying
- ½ cup purslane* (or substitute watercress, spinach, or arugula)
- ¼ cup sliced red onion
- 1 tablespoon chopped, Castelvetrano olives
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon balsamic vinaigrette
- Cracked black pepper
- *Purslane is an herbaceous green (technically a succulent) with fleshy leaves and thick stems. Look for it in Mexican or Hispanic markets (by the name verdolagas).
Soak gigante beans overnight in cold water. Rinse the beans, and add to pot with fresh cold water. Add carrots, celery, sage, rosemary, peppercorns, and garlic. Bring pot to a boil, then simmer until soft (20 to 25 minutes). Remove pot from heat and set aside to cool. Once cool, remove from liquid.
In a large pot, heat oil to 350°F. Dust beans with potato starch, then deep fry until golden brown. Remove beans from oil, and transfer to mixing bowl. Add purslane, red onion, olives, olive oil, balsamic, salt, and pepper and mix to combine.
Season steak with salt, fresh cracked black pepper, and extra-virgin olive oil and allow to rest at room temperature for at least 1½ hours. Grill the steak over medium heat, 2 minutes on each side (for medium-rare), then rest for 5 minutes before slicing.
To serve, arrange the Gigante Bean Panzanella on a plate with the ribeye bone off to the side. Fan out sliced ribeye over the panzanella and serve.
Pairing: Tenuta San Guido Guidalberto Super Tuscan 2012 is light, fresh, and Cabernet-based. It has good acidity, but it’s not too tannic, and won’t overpower the steak. Le Serra Nuova dell' Ornellaia 2012 Super Tuscan is very full bodied with very firm tannins and earthy complexity. Montagna Tre Vigneti Estate Napa Valle Cabernet 2010 is very smooth, supple, and velvety. All of these wines have mouth-watering acidity that pairs well with a big, beefy steak like the Certified Piedmontese ribeye!