Explanation: I selected Chili Rubbed Ribeye as my interpretation of Salvador Dali’s “Appreciation of Faces and Fruit Dish on a Beach” because to me the painting was earthy, set by the sea. The dish I prepared has a natural, earthy feel to it. The way it is prepared and presented adds to the interpretation as the ingredients include ground black pepper and sea salt, representing the earth and the sea.
4 – 18 to 20 oz. Bone-in Ribeye Steaks
½ Cup – Sugar
½ Cup – Chili Powder
½ Cup – Paprika
1/3 Cup – Ground Black Pepper
1/3 Cup – Garlic Powder
3 Tbsp – Salt
3 Tbsp – Dry Parsley
1 Potato, cut into wedges
1 large zucchini, cut on the bias
1 Tomato, cut into half moons
1 tbs Smoked Sea Salt
1 tsp Ground Black Pepper
1. Coat the steaks with freshly squeezed lime juice. Apply chili rub to both sides of steaks, then wrap with plastic wrap and let sit overnight. Grill to your liking and serve with your favorite black bean salsa and a dollop of sour cream.
2. Toss the potatoes in olive oil. Season lightly with smoked sea salt and ground black pepper. Bake at 400o F for 25 – 30 minutes.
3. Simply season the vegetables with a light olive oil. Salt and pepper to taste. Grill lightly, do not overcook.