Recipe(tried): Texas Rib-Eye Syeaks with Chili Barbeque Sauce, Mediterranean Potato Gratin, Me

Last night for dinner, DH and I had Texas Rib-Eye Steaks with Chili Barbeque Sauce, Mediterranean Potato Gratin, Steamed Green Beans, and Mesclun Salad with Gorgonzola, Toasted Sliced Almonds, and (sort of) Balsamic Vinaigrette. The steak and potato gratin recipes were ones which we tried for the first time last night. Both were very good :-)

Texas Rib-Eye Steaks with Chili Barbeque Sauce - from Weber's Big Book of Grilling - Makes 4 servings

For the rub:
1 Tbl. mixed peppercorns (black, white, pink,
green)
1 tsp. chili powder
1 tsp. Kosher salt
1 tsp. light brown sugar
1/4 tsp. granulated garlic
1/4 tsp. granulated onion

For the sauce:
1/2 c. ketchup
1 Tbl. Worcestershire sauce
1 Tbl. red wine vinegar
1 Tbl. dark brown sugar
1 tsp. chili powder
1 tsp. granulated onion
1/4 tsp. freshly ground black pepper

4 rib-eye steaks, about 3/4 lb. each and 1 to
1 1/4 lbs. each (We made two steaks)
Extra-virgin olive oil

To make the rub: Using a spice grinder or mortar and pestle, crush the peppercorns. Place in a small bowl and thoroughly mix with the rest of the rub ingredients.

To make the sauce: In a small saucepan whisk together all the sauce ingredients with 1/4 c. water. Simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend. Set aside while you grill the steaks.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Press the rub into both sides of the staeks. Lightly brush or spray both sides of the steak with the olive oil. Grill over direct high heat until the internal temperature reaches 145 degrees F. for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes. Serve warm with sauce on the side.

Mediterranean Potato Gratin - from Williams-Sonoma book simply titled Potatoes - Serves 4 to 6 (I halved the recipe since there were just the two of us.) "A zesty potato dish that makes a wonderful accompaniment to grilled lamb chops or roast leg of lamb. Or serve it as a vegetarian main course with a mixed green salad. If bell pepper is quite long, cut in half crosswise before slicing."

3 Tbl. olive oil
1 yellow onion, thinly sliced
1 red bell pepper, seeded. deribbed and thinly
sliced lengthwise
1 lb. (500 g) tomatoes, peeled, seeded and
chopped
2 cloves garlic, minced
1/4 tsp. red pepper flakes (optional)
Salt
Freshly ground black pepper
4 Tbl. chopped fresh basil
1 lb. (1 kg) baking potatoes, peeled and cut
into slices 1/4 inch (6mm) thick
1 c. (4 oz./125 g) shredded Gruyere cheese

Preheat an oven to 400 degrees F (200 degrees C). Oil a 9-inch (23-cm) gratin dish with 2-inch (5cm) sides.
In a large frying pan over medium heat, warm 2 Tbl. of the olive oil. Add the onion and saute until soft but not browned, 3-5 minutes. Add bell pepper and saute 3 minutes longer. Add tomatoes and cook, stirring, for another 3 minutes. Raise the heat to high and cook, stirring, until the excess moisture from the tomatoes evaporates, 1-2 minutes. Add the garlic and cook for 1 minute longer. Add the pepper flakes, if desired, salt and pepper to taste and 2 Tbl. of the basil. Taste and adjust the seasoning.
Spread half the potatoes on the bottom of prepared dish. Arrange half the vegetable mixture on top and sprinkle with half the cheese. Repeat the layers. Drizzle the remaining 1 Tbl. olive oil evenly over the top. Cover tightly with aluminum foil.
Place the covered dish on a baking sheet. Bake for 30 minutes. Remove foil and continue to bake until the potatoes are tender and the top is nicely browned, about 15 minutes longer. Sprinkle with the remaining 2 Tbl. basil and serve immediately.

Mesclun Salad with Gorgonzola, Toasted Sliced Almonds and (sort of) Balsamic Vinaigrette

Salad and Vinaigrette

1 bag Mesclun or Butter Lettuce with Radicchio
Mix
Gorgonzola
Toasted, sliced almonds
Vinaigrette

Place lettuce on each persons plate. Place small pieces of Gorgonzola on lettuce. Refrigerate until ready to serve. I serve the almonds and vinaigrette on the side so each person can use the amount they like. You could do this with the Gorgonzola as well.

To toast the sliced almonds, put them in a single layer on a baking sheet and toast them in a 325 - 350 degree F oven for about 5 minutes. Watch them carefully so they don't get too brown.

Vinaigrette:

1 Tbl. prepared Dijon mustard
4 Tbl. red wine vinegar
1 Tbl. balsamic vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 tsp freshly ground black pepper
1/4 c. olive oil
1/4 cup canola oil

Measure mustard into a bowl. Whisk in vinegar, sugar, salt and pepper.
Continue to whisk while slowly dribbling in olive and canola oil until mixture thickens. Adjust seasoning to taste. Cover until ready to use. Yield: 1 cup